I love visiting places with a unique, homey feel, and our local farmer’s market is such a place. The 80’s music* they always have playing on the speakers, combined with the great produce selection and the cutest little Italian deli they have makes me want to visit all the time.
Just last week, I picked up a bag of gourmet pasta from the deli and decided to make a full meal out of it. I referenced a recipe I’d recently pinned, and bought fresh basil, cherry tomatoes, and garlic. The pasta came out flavorful and spicy and is an ideal summer supper for when you need to throw something together in a hurry. It would be a great Fourth of July barbecue side. Bonus: everything’s made in one pot, so that limits hassle and keeps everything clean.
*I’m not a fan of 80’s music, but somehow, it’s slightly endearing in this setting.
- 12 ounces linguine or fettucine pasta
- 1 15. oz can diced tomatoes with liquid
- 1 large sweet onion, cut
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups regular vegetable broth
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
- 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.
- 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.
- Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.