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!
Add spinach on top of pasta after stirring and reducing heat.
Remove from heat and gently combine wilted spinach into pasta mixture.
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!
Serves: 6 servings
- 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
- Place the first 9 ingredients along with the red pepper flakes, if desired, into a dutch oven.
- Cover and bring to a boil over medium high heat for about 12 minutes. Stir occasionally to help prevent sticking.
- Reduce heat to medium low heat. Stir. Cover for 5 minutes. Stir again.
- Place baby spinach on top of pasta. Cover again for 5 minutes.
- Remove from heat and stir wilted spinach into pasta.
- Serve in bowl or on plate with a generous amount of parmesan, if desired.