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Jul 23, 2013

Tomato Basil Pasta – oh so fresh and tasty!

Basil Jungle, Oh My!

Basil Jungle, Oh My!

With an abundance of Basil growing in my garden for the past several years from seedling planted earlier on, I am always looking for ways to use my favorite summer herb.

This recipe posted on Facebook looked easy and I had all the ingredients on hand between the pantry and the garden.  I prefer a more amped-up flavor  profile so I added more tomatoes, my own homemade veggie stock and much more basil and other herbs that I have growing in the garden.  I have a variety of peppers growing so I added two Serrano peppers instead of the red pepper flakes.  More garlic than called for . . . once you know your taste buds and that of your family’s you can easily adapt most recipes (which I generally view as a starting point) to suit your own taste profile(s).

Tomato Basil Pasta - One Pot; Add Herbs

Tomato Basil Pasta – One Pot; Add Herbs

Here is the recipe as posted.  My changes are in [ ]’s.

Blow your MIND” Tomato Basil Pasta! – No Straining, just Stirring

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Tomato Basil Pasta - Add Roasted Vegetable Stock

Tomato Basil Pasta – Add Roasted Vegetable Stock


12 ounces pasta (I used Linguine)  [I used 1/2 Whole Wheat and 1/2 Barilla Plus, every little bit of extra fiber, nutrients, flavor makes the whole dish better]
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) [I used 15 oz dice AND 15 oz crushed tomatoes]
1 large sweet onion, cut in julienne strips [I cut in large dice]
4 cloves garlic, thinly sliced [I used 6 cloves in a garlic press]
1/2 teaspoon red pepper flakes [I used 2 medium sized Serrano peppers, seeded and diced]
2 teaspoons dried oregano leaves [I used 2 TBL fresh oregano AND 2 TBL fresh thyme AND 2 TBL fresh marjoram]
2 large sprigs basil, chopped [ I used 3 TBL fresh basil]
4 1/2 cups vegetable broth (regular broth and NOT low sodium) [I used 5 cups of my homemade roasted vegetable stock.
2 tablespoons extra virgin olive oil [I used 1/4 cup EVOO
Parmesan cheese for garnish [Forgot to use it; wasn’t missed]

1 TBL Pink Himalayan Salt *


Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

* Note: I used 1 TBL of Pink Salt in the cooking process.  Pasta, like all grains, benefit from salt being added early on so that it can more fully season from the inside out, thus cutting down in on the salt that is added later.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with [additional, if necessary] salt and [freshly ground] pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Tomato Basil Pasta

Tomato Basil Pasta

This makes a great main course for Meatless Monday or serve with a small portion of chicken, salmon or baked meatballs.  Add a tossed salad and perhaps my Rosemary Dinner Rolls and your meal is complete!

Adapted from:
Debbie’s Skinny Friends
Deborah Sowards

Please share how this turned out for you.  What changes, if any did you make?


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