After the awesome feedback from my vegetable soup post, I figured I would share another recipe on the blog. As you guys know, I don’t consider myself to be a cook…at all. But now that I’m home more often, I’m trying to cook at least once a week. Baby steps, right?
I’m planning to share a recipe here on the blog no more than one time per month. I’ve been starting with mostly family recipes, specifically because my mom can walk me through each recipe over the phone before I start. Ha! True story. Plus, most of the recipes are fairly simple so you guys can know that if I can create an edible product from these recipes…then your creation is bound to be delicious!
Today I’m sharing a pasta recipe that I’ve had my entire life. We weren’t huge pasta people growing up, but this pasta dish is one my mom would make frequently. I love it because it tastes sooooo fresh, and it’s not quite as heavy as other pasta recipes.
If you’re spending Valentine’s Day in (like we are due to Frugal February), then this might be a good dinner to make! With a little red wine & some crusty bread…you’d have the perfect date night at home.
Fresh Pasta Recipe
Simple Pasta Recipe
- 20 plum tomatoes chopped
- 6-8 cloves garlic minced
- 1 large onion chopped
- Olive oil
- 2 T. powdered chicken soup stock
- 1/2 c. fresh basil chopped
- 2 lbs thin spaghetti or angel hair pasta
- Dice the tomatoes and set aside.
- In a large skillet, sautee onions and garlic with olive oil.
- Add the chopped tomatoes and mix in the chicken soup stock.
- Stir every few minutes and continue cooking until some of the water evaporates. When it's almost done cooking, mix in the fresh basil.
- While your sauce cooks, make your pasta following the directions on the packaging.
- Pour the sauce mixture over the pasta and serve immediately. Preferably with lots of grated parmesan cheese on top!
Dice the tomatoes and set aside. This is A LOT of tomatoes, so I put mine in a big bowl.
Grab a large skillet (make sure it’s big!) and coat it with olive oil. Add the onions and garlic and saute.
When the onion is transparent, add the chopped tomatoes and mix in the chicken soup stock. The tomatoes will take over the entire skillet, but that’s okay…they will cook down.
The mixture will cook down and get watery. Stir every few minutes and continue cooking until some of the water evaporates. When it’s almost done cooking, mix in the fresh basil.
While your sauce cooks, make your pasta following the directions on the packaging.
Pour the sauce mixture over the pasta and serve immediately. Preferably with lots of grated parmesan cheese on top!
This recipe makes A LOT of pasta (2 lbs!), but the good news is that it makes for the most delicious leftovers. The tomato juices really seep into the noodles and it gets better and better after a few days.
In fact, I will often eat this cold for lunch like a nice pasta salad. An easy and oh so satisfying lunch.
I highly recommend you give this pasta recipe a try. It’s definitely not difficult (just a lot of chopping with those tomatoes) and the end result is incredibly delicious. Plus, for a pasta recipe it’s still pretty healthy. I usually opt for whole grain pasta noodles to add more fiber, and with all of those tomatoes, you’re getting lots of vitamins and minerals into your diet.
Let me know if you give this recipe a try! I’d love to hear if you like it as much as we do.Casey