Description
A simple and flavorful one pot pasta recipe made entirely in a Dutch oven. This dish combines pasta, tomatoes, garlic, and herbs for a comforting meal with minimal cleanup.
Ingredients
12 ounces dry penne pasta
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 medium onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and vegetable broth.
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir to combine.
Add the dry penne pasta to the pot and stir to submerge the pasta in the liquid.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered.
Cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the Dutch oven from heat and stir in the grated Parmesan cheese until melted and combined.
Sprinkle chopped fresh parsley over the pasta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes