Ingredients
Scale
- 12 ounces spaghetti
- 4 cups vegetable broth
- 1/2 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Feel free to substitute the vegetable broth with chicken broth for a richer flavor, or swap out cherry tomatoes with sun-dried tomatoes if you prefer a more intense taste.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced red onion and minced garlic, sautéing until the onion becomes translucent and fragrant, which should take about 3-4 minutes.
- Add the cherry tomatoes, red pepper flakes, and a pinch of salt, stirring occasionally until the tomatoes begin to soften, around 5 minutes.
- Pour in the vegetable broth and bring it to a gentle boil. Add the spaghetti, ensuring it is submerged in the liquid. This reminds me of the way Mama Lou would ensure every noodle was perfectly coated in sauce.
- Reduce the heat to a simmer and cook the spaghetti for about 10-12 minutes, stirring occasionally. The liquid should reduce and thicken slightly, creating a luscious sauce.
- Once the pasta is cooked to your liking, remove the pot from heat. Stir in the chopped basil and Parmesan cheese, allowing the cheese to melt into the sauce.
- Season with additional salt and pepper to taste. Serve hot, garnished with extra basil and Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International