I've probably talked about this before but I am a huge leftover fan. Like, fo real. I rarely make a meal without planning to have a meal for work. In fact, I've cooked a whole meal with the sole purpose of having it for leftovers.
Part of the magic of this is that you use broth to cook the noodles instead of water. I used some homemade vegetable broth but you could use chicken broth too. Finally, add the spices. Let it boil and cook until all the liquid evaporates and you've got a meal. Feel free to eat it in the middle of the afternoon, or the next day if it lasts.
One Pot Pasta
adapted Apron Strings Blog
- 1 box of whole wheat linguine
- 1, 15 oz can of diced tomatoes
- 1/2 sweet onion, cut into pieces
- 1 large bunch of basil, ripped into pieces
- 2 tsp diced garlic
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano (or fresh if you have it)
- 1 tsp 21 seasoning salute (from Trader Joes)
- 4 1/2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/2 box cherry tomatoes
- parmesan cheese
1) In a large pot layer the linguine, diced tomatoes, sweet onion, and basil. Pour over broth. Add spices (garlic, red pepper, oregano, seasoning), salt and pepper, and olive oil.
2) Bring to a boil over medium-high heat. After it boils, cover, reduce to a simmer and let cook another 10-15 minutes. Stir frequently while it simmers. Reduce until just a little bit of liquid is left at the bottom of the pot, to your preference. Towards the end add the cherry tomatoes so they get warm and a little soft.
3) Serve in large bowls, add S&P as it needs and top with parmesan cheese. Enjoy!