When I was finished, I ended up with a gel-like, starchy, tomato-y substance. Gross! I promise to try this again after doing some research on the best g-free option. In the meantime, I would encourage you to try with regular wheat noodles! I can't imagine Martha would steer general public wrong.
12 oz linguine pasta
1 15oz can of diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
2 tsp dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
2 tbsp extra virgin olive oil
Parmesan cheese for garnish
1) 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.
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. Cook until almost all liquid has evaporated.
3) 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.
Despite my messy outcome, I loved putting this meal together. It came together so beautifully that took step-by-step pics. (Well, beautifully until the end.)
|The final product - a sad mess!|