one pot pasta

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound pasta (penne, rotini, or your favorite shape)
• 4 cups vegetable broth
• 1/2 cup fresh basil, chopped
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Pour in crushed tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer.
4. Add pasta and vegetable broth. Stir to ensure pasta is submerged.
5. Cover and cook for 12-15 minutes, or until pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. Stir in fresh basil. Season with salt and black pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese.

Notes

• For a richer flavor, use bone broth instead of vegetable broth.
• If the pasta absorbs all the liquid before it's cooked, add a little more broth or water.
• To prevent sticking, make sure the pasta is fully submerged in the liquid while cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.