Italian One-Pot Tomato Basil Pasta

Enjoy a comforting bowl of pasta where spaghetti cooks directly in a rich, savory tomato and basil sauce for a flavorful meal with minimal cleanup.

Ingredients

• 12 oz Dry Spaghetti or Linguine
• 1 tbsp Olive Oil
• 3 cloves Garlic, minced
• 1 28-ounce can Crushed Tomatoes
• 4.5 cups Vegetable Broth
• 1 tsp Dried Oregano
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Fresh Basil Leaves, torn or roughly chopped
• 1/2 cup Grated Parmesan Cheese, for serving

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds until fragrant, being careful not to burn it. Add the crushed tomatoes, vegetable broth, dried oregano, salt, and pepper to the pot. Stir to combine and bring the mixture to a simmer. Break the spaghetti in half and add it to the pot. Stir well to make sure the pasta is submerged in the liquid. Bring back to a simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed, creating a sauce. Remove the pot from the heat. Stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.

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