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Burst Tomato Pasta (VGF option) Recipe

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This recipe for Burst Tomato Pasta (VGF option), by , is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lauwereins

Category:
Category:

Ingredients:  
Ingredients:  
. 1/2 package angel hair pasta (can use gluten free if desired)
. 3 cups vegetable broth
. 3 tbsp olive oil
. 1-2 pints cherry or grape tomatoes
. 1/2 to 1 tsp red pepper flakes
. 1/2 fennel bulb, thinly sliced
. 2 large cloves garlic, thinly sliced
. 2 tsp salt or more to taste
. 1/4 tsp black pepper
. 2-3 fresh basil leaves, cut into small pieces for garnish

Directions:
Directions:
. Place all ingredients except basil into a large skillet with no cover.
. Bring to a boil.
. Then simmer, stirring occasionally, until liquid is absorbed, tomatoes are burst, and pasta is cooked.
. Turn off heat, add basil leaves and stir.
. Serve with fresh Parmesan or Vegan "Parmesan" if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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