Quick, Easy, & Healthy Tomato Basil Pasta Recipe

‘Blow your MIND’ Tomato Basil Pasta – No straining, Just Stirring!

As a mom of 3, Ironman triathlete, business owner, chef, taxi driver, maid, pool girl, et al., I look for simple and healthy recipes all the time.  I came across this recipe, was inspired to try it and had to share.  The great thing about it is all you need is Pasta, Tomatoes, Onion, Veggie Broth, Olive Oil, and Seasonings.  As a bonus it is easy enough that you can experiment and add extra veggies like carrots, parsnips, peppers, zucchini, mushrooms or whatever you desire to ‘beef’ it up.

tomato basil pasta



Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta



12 ounces pasta (I used wholewheat Linguini, I will try a quinoa pasta next time)

1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)

1 large sweet onion, cut in julienne strips

4 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

Fresh basil from my garden.

Fresh basil from my garden.

2 large sprigs basil, chopped4 1/2 cups vegetable broth (regular broth and NOT low sodium)

2 tablespoons extra virgin olive oil

Fresh grated parmesan cheese for garnish

What to do:

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Please share below any variations you make to this recipe.  The fun thing about “One Pot” meals is you can be as creative as you’d like.


About sherianne

For those of you who don’t know me, my name is SheriAnne Nelson and I am happily married to my husband Mike. I’m a mother of three beautiful children ages 9, almost 6, and 3, am a passionate fitness professional, and a Star Diamond Level fitness coach within the Team Beachbody program in Scottsdale, Arizona.

  • Brooke Robertson

    I made this for dinner tonight. It is a fabulous recipe and I would make it again. So good I ate half of it. One thing:the liquid did not reduce in 10 min. That’s a lot of liquid,41/2 cups, to boil down that quickly. I kept it on high, then on medium, then on low. The liquid finally reduced, but the linguine was a little past al dente. It was still delicious! So, maybe an adjustment to veg broth? Also, at 4 1/2 cups, you have to by 2 containers. I added some shrimp at the end. Next time I may sauté the shrimp and the garlic, then add at the end. I also used regulat linguine. Not the healthy choice I know, but I’m not sure about whole wheat pasta! Thanks for sharing this. It’s a great recipe. Easy to make too!

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