One-Pot Pasta with Tomato-Basil Sauce

Brendan Murphy on April 16, 2014

Ingredients:

  • 12 ounces Fusilli Pasta
  • 6 Fresh Diced Tomatoes
  • 1/2 Medium-size Yellow Onion, sliced
  • 4 Garlic Cloves, sliced
  • 1 Tablespoon Fresh Oregano
  • 1 tablespoon Olive Oil
  • 2 cups Chicken Broth
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Crushed Red Pepper (optional)
  • 4 cups Spinach Leaves
  • 1/3 cup firmly packed Fresh Basil Leaves
  • Freshly grated Parmesan Cheese

Directions:

1.  Place first 8 ingredients and, if desired, Crushed Red Pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until Pasta is slightly al dente, stirring at 5-minute intervals.

2.  Remove from heat, and stir in Spinach and Basil. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese. Makes 6 servings