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Stove Top Tomato Basil Pasta Recipe

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This recipe for Stove Top Tomato Basil Pasta, by , is from Scott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



12 oz. linguini, uncooked
1 can (15 oz) diced tomatoes with liquid (Zesty Red Pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced (I use more)
2 large sprigs of basil, chopped
1/2 tsp. red pepper flakes
2 tsp. dried oregano (or fresh)
4 1/2 c. vegetable broth (regular, not low sodium)
2 tbsp extra virgin olive oil
Parmesan cheese for garnish
Jumbo shrimp (opt.)

1) Place pasta, tomatoes, onion, garlic and basil in large wok or stock pot. Pour in vegetable broth. Sprinkle pepper flakes and oregano on top. Drizzle top with oil.
2) 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.
3) Cook until almost all liquid has evaporated. Don't overcook as the pasta gets too soft.
4) Season to taste with salt and pepper, stirring pasta several times to distribute liquid in the bottom of the pot.
5) Top with Parmesan cheese and serve.

* if you add shrimp, add about 1/2 way so it's not overcooked and tough.

Personal Notes:
Personal Notes:
Sometimes I heat up all the sauce, then add the linguini. I break the linguini into 3rds as it stirs better and easier to separate.




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