Creatively Transforming Food

Fire Roasted Tomato Basil Pasta

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Fire Roasted Tomato Basil Pasta is a mouthful of flavor in one bite. It’s a beautiful creation which bursts of colors! We know the more colorful the ingredients, the better it is for you, right? I have fresh herbs growing and wanted to take advantage of them while I could. I found the recipe for this on Southern Living under the name of One Pot Pasta with Tomato Basil Sauce. I adjusted it to include the whole 1 pound box of pasta and a bit more basil as well as fresh oregano instead of dried. I like the punch of  flavor from the fire roasted tomatoes so they replaced the plain diced. My onion preference was red. Grab those phytonutrients where you can!

 

Ingredients: I love those colors!

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Pile the first 9 ingredients.  I’ve also prepared this in a counter skillet, my preference. For today’s effort, I used a Dutch Oven. It looks like a volcano exploding with flavor!DSCN8023

 

Add spinach on top of pasta after stirring and reducing heat.

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Remove from heat and gently combine wilted spinach into pasta mixture.

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The end product tantalizes the senses sight, smell and taste! I like mine with a bit more Parmesan than this, but either way, it shouts flavor!

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Fire Roasted Tomato Basil Pasta

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Serves: 6 servings

This is a meal done in about 30 minutes! It's great for a Meatless Monday meal or a quick night in the kitchen. The fresh herbs add a burst of unforgettable flavor.
Ingredients
  • 1 pound pasta, rotini or similar size
  • 1 28 oz. Fire Roasted diced tomatoes( I used Muir Glen.)
  • 2⅔ c. chicken broth
  • 1 small red onion finely diced, about ¾ cup
  • 4 garlic cloves, pressed
  • 1 T. fresh oregano (or 1 t. dried)
  • ½ c. fresh basil, loosely packed then chiffonade
  • 2 t. Kosher salt
  • 1 T. extra virgin olive oil
  • ¼ t. crushed red pepper flakes, optional
  • 5 oz. package of baby spinach
  • Parmesan Cheese, finely grated
Instructions
  1. Place the first 9 ingredients along with the red pepper flakes, if desired, into a dutch oven.
  2. Cover and bring to a boil over medium high heat for about 12 minutes. Stir occasionally to help prevent sticking.
  3. Reduce heat to medium low heat. Stir. Cover for 5 minutes. Stir again.
  4. Place baby spinach on top of pasta. Cover again for 5 minutes.
  5. Remove from heat and stir wilted spinach into pasta.
  6. Serve in bowl or on plate with a generous amount of parmesan, if desired.