I'm a big fan of using as few pots and pans as possible, so this was perfect for me. I'm thinking it could probably be done in a crock pot also, but I haven't tried it yet.
One Pot Spaghetti
12 oz pasta (I used Linguine)
1 can (15 oz) diced tomatoes with liquid
1 lg sweet onion cut in julienne strips
4 cloves garlic, thinly sliced (I used chopped)
1/2 t red pepper flakes
2 t dried oregano leaves (I zapped fresh in the microwave for 2 min)
2 lg sprigs basil, chopped (I had frozen from last year's batch)
4 1/2 c vegetable broth (regular broth NOT low sodium)
2 TBSP extra virgin olive oil
Parmesan cheese for garnish
-In large soup pot add uncooked pasta, tomatoes, onion, garlic, basil.
-Add vegetable broth.
-Sprinkle pepper flakes and oregano on top.
-Drizzle with oil.
-Cover pot and bring to a boil.
- Reduce to low simmer and keep covered.
-Cook about 10 minutes, stirring every 2 minutes or so.
- Cook until almost all liquid has evaporated – leaving about an inch of liquid in bottom of pot but you can reduce as desired.
-Season with salt and pepper; stir pasta several times to distribute liquid in bottom of pot.
Although I'm sure this recipe would be just fine as is, I added julienned zucchini and peppers as well as some hot Italian sausage (pretty much kills the kosher aspect of this fine recipe) We were thinking shrimp would be good in here also.
Long Live the Queen of Gastronomic Delights