Description
A quick and flavorful weeknight dinner, this one-pan orecchiette pasta is cooked in a savory tomato-basil broth. Simple ingredients combine for a comforting dish that’s easy to make and perfect for busy nights.
Ingredients
Scale
- 12 oz orecchiette pasta
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large skillet, sauté the diced onion and minced garlic over medium heat until softened, about 3-4 minutes.
- Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine and bring to a boil.
- Add the orecchiette pasta to the skillet, reduce the heat to a simmer, and cover. Cook for 15-18 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
- For extra richness, add a tablespoon of olive oil or a bit of butter to the sauce.
- If you prefer a bit of spice, add red pepper flakes to taste.
- Feel free to add spinach, zucchini, or any other vegetables you like for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes