Description
A simple and delicious one pot pasta recipe cooked entirely in a Dutch oven. This easy meal combines pasta, tomatoes, garlic, and herbs for a comforting and flavorful dinner with minimal cleanup.
Ingredients
12 ounces dry penne pasta
1 (28 ounces) can diced tomatoes with juice
4 cups vegetable broth
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a 5-6 quart Dutch oven over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the dry penne pasta, diced tomatoes with their juice, vegetable broth, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to the Dutch oven.
Stir to combine all ingredients.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low.
Cover the Dutch oven with its lid and simmer for 15-20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
Check the pasta for doneness; it should be tender but still slightly firm to the bite. If needed, cook a few minutes longer.
Once the pasta is cooked, remove the Dutch oven from heat.
Stir in the grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes