Sometimes I actually cook...

I do. Really!

    While baking is my passion, I can't whip up a batch of chocolate cupcakes and call it dinner. Well, at least not on a regular basis. Tonight I decided to try this recipe that I pinned on Pinterest (over a year ago!).  I am currently kicking myself for not trying it sooner. It's that good. Two out of three kids approved, and in my house that's considered a winner. Not only that, it cooks up in one pot. One. I know, it sounds too good to be true. Trust me, I thought the same thing. It's not. Give it a try and you'll see for yourself.

You will need:

•  12 ounces of spaghetti
•  (How do you measure spaghetti you ask? I had the same question so I used Google to find this handy tip from Canadian Living.)
• 1 15 ounce can of diced tomatoes with liquid
• 1 large sweet onion cut in julienne strips
• 4 cloves of garlic, chopped
• 1/2 teaspoon red pepper flakes
• 2 teaspoons of dried oregano leaves
• 2 large sprigs of fresh basil, chopped
• 4 1/2 cups vegetable broth 
• 2 tablespoons of extra virgin olive oil
• Parmesan cheese for garnish

Directions:

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

~ Cover the pot and bring it to a boil. 

~ Reduce to a low simmer and keep covered for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all of the liquid evaporates, leaving approximately 1 inch of liquid in the bottom of the pot. 

~ Stir several times to distribute the liquid and season to taste with salt and pepper.

~ Garnish with Parmesan cheese.

*Note: above is the recipe as it was posted on Pinterest. I used my creative licence and added a few extra ingredients. I tossed in a few handfuls of chopped mushrooms and zucchini before pouring in the vegetable broth. About 5 minutes before the the dish was done, I added in some cooked, sliced chicken breast that was leftover in our refrigerator. It made the dish a bit more hearty and tasted wonderful!

Thanks to MyFridgeFood for inspiring me!