- 2 c vegetable broth
- 6 oz pasta (fettucine or whatever you fancy)
- 400 g canned chopped tomatoes
- 1 T olive oil
- 1/2 c chopped onion
- 1 T minced garlic
- 2 T finely chopped basil (fresh; divided: 1T + 1 T)
- 2 t dried oregano
- 1/4 t crushed red pepper flakes
- 1/4 t ground rosemary
- 1 t salt- table
- 1/2 t freshly ground black pepper
- 150 g cooked meat (if/as desired)
- 1 oz grated parmesan cheese
1. Place broth in a medium pot. If using a long pasta like fettucine, break it in half to make stirring easier later; then add it to the pot. Add the tomatoes, oil, onion, garlic, 1T of the basil, oregano, red pepper, and black pepper.
2. Make sure the ingredients are submerged under the liquid. Place a lid on top of the pot, then turn the heat onto high. Allow the pot to come up to a full, rolling boil over high heat, then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom; avoid over-stirring, which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. While the mixture cooks, heat up your cooked meat, if necessary.
5. Once the pasta is cooked, stir in the meat and sprinkle the cheese over the top. Serve!
SJ Note 16 Dec 2013: This was okay - it has potential. It needs far more seasoning, so I've adjusted this copy to try it this way next time.