Ingredients
Scale
- 12 ounces spaghetti
- 3 cloves garlic, thinly sliced
- 1 onion, thinly sliced
- 1 can (14.5 ounces) diced tomatoes with liquid
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional for a bit of heat)
- 1 teaspoon dried oregano
- 1/2 cup fresh basil leaves, thinly sliced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for serving)
Feel free to substitute vegetable broth with chicken broth for a different flavor profile, or add your favorite vegetables to make it your own. This recipe is a canvas for your creativity, much like the way Mama Lou encouraged us to paint our culinary masterpieces.
Instructions
- In a large pot, combine spaghetti, garlic, onion, diced tomatoes with liquid, and vegetable broth. Add olive oil, red pepper flakes, oregano, and a pinch of salt and pepper.
- Bring the pot to a boil over medium-high heat. As I learned from Mama Lou, it’s crucial to stir frequently to ensure the pasta cooks evenly and absorbs all the delightful flavors.
- Reduce the heat to a simmer and cook for about 10 minutes or until the pasta is al dente. If you need a bit more liquid, feel free to add water or more broth. Remember, cooking is about adapting and making it your own.
- Once the pasta is perfectly cooked, remove the pot from the heat and stir in the fresh basil leaves. The aroma of the basil will remind you of a garden in full bloom, much like the ones Mama Lou used to tend to with such care.
- Serve immediately, garnished with Parmesan cheese if desired. Take a moment to savor the flavors, and perhaps share a story or two at the table, just as we did in our family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International