Description
This One Pan Triple Tomato Basil Pasta combines sun-dried tomatoes, fresh cherry tomatoes, and tomato paste into a rich sauce. Bucatini pasta absorbs the broth, while fresh basil adds a bright finish.
Ingredients
Scale
- 1/4 cup olive oil
- 1/4 cup sun dried tomatoes (packed in olive oil)
- 1 pint cherry tomatoes
- 2 cups (about 3 large handfuls) fresh basil, thinly sliced
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 pound bucatini pasta or thick spaghetti
- 4 cups vegetable broth
- 2 1/2 cups water
- 1 (6 oz) can tomato paste
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat until it starts to simmer. Add the sun dried tomatoes and cherry tomatoes. Stir well and let cook for 6 minutes, stirring occasionally, until the cherry tomatoes burst.
- Add the minced garlic, crushed red pepper, black pepper, and salt. Stir and cook for an additional 2 minutes.
- Place the bucatini pasta into the pot. Pour in the vegetable broth, water, and tomato paste. Increase heat to high and stir to create a smooth sauce.
- Keep boiling while stirring frequently until the pasta is tender and the sauce thickens, about 14 minutes.
- Remove from heat. Stir in the fresh basil and cover for 5 minutes.
- Plate the pasta and garnish with extra basil and cheese if desired. Serve warm.
Notes
- Adjust the spice level by adding more or less crushed red pepper.
- Feel free to add vegetables like spinach or zucchini.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg