- 1 box spaghetti or thin linguine (1 pond box)
- 1 pint cherry or grape tomatoes
- 1 large sweet onion, cut in half and sliced thin
- 4 cloves garlic, thinly sliced or minced
- 1/2 teaspoon red pepper flakes
- 2 large sprigs basil, chopped (about ¼ cup)
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 cup chicken broth
- 1 teaspoon sea salt
- 1 teaspoon pepper
- grated Parmesan cheese for topping
- In a large stock pot, place pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, chicken broth, salt and pepper.
- Cover pot and bring to a boil. Reduce to a simmer and turn mixture frequently until pasta is al dente and liquid has almost evaporated. Pasta should be done in 9-12 minutes, depending on the size of your pasta.
- If desired, when plated drizzle a little extra virgin olive over pasta and garnished with fresh grated parmesan cheese and basil leaf. Serves 4-6 entrée-size portions.
I still prefer the taste of sautéed onions over raw, so I opted to sauté the onions and garlic first and then I added them to the rest of the ingredients in the pot. You can also add a pinch of fresh oregano along with the basil if you have it on hand.
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