When I came across this recipe, it had my name written all over it (pasta, Italian, basil, easy) and I instantly knew I needed to make it. Silly me decided to start throwing it together before
realizing I was missing half the ingredients. But they say everything happens for a reason (probably not a phrase meant for a pasta dish, but we’ll just go with it). Turns out, Mr. RC and I actually liked my highly edited version of the recipe so much better than the original (which we had made a few weeks after the above mentioned mishap). This just goes to show, that contrary to popular belief, mistakes can be a good thing….unless that mistake is drinking too much tequila, then you might have a problem.
This pasta has quickly moved to the top of my favorites list (not an easy feat for an Italian girl with a secret, out-of-this world spaghetti and meatballs recipe that has been passed down through my family). It’s almost as easy to make as it is to turn on a microwave, it tastes delicious hot or cold, and that one whole pot thing, what a lifesaver (this also makes the perfect dish for having friends over for dinner).
1 box of Linguine or Fettucine noodles (I like whole wheat; please note you must use a thick noodle spaghetti noodle for this dish to work)
1 28 oz. can of crushed tomatoes (mine have basil added)
3 tablespoons of olive oil
1 chicken bouillon cube
1 teaspoon of garlic or regular salt
1/2 teaspoon of fresh ground pepper
2 large sprigs of basil, torn
1/2 teaspoon of red pepper flakes
4 cloves of garlic chopped
1/2 a medium-sized onion, thinly sliced (optional; I’ve made it both with and without and each way tastes equally as good)
A small chunk of parmesan rind (completely optional, but the secret to great sauce)
Grated parmesan, for serving
In a large pot add all the ingredients, except for the grated parmesan. Fill up the empty tomato can with water and add that to the pot as well.
Start to cook the pasta on medium high. As the noodles begin to soften, use tongs to push them down into the liquid. Once the noodles are all in the sauce, turn the burner down to medium heat. Continue cooking for 10-15 more minutes, stirring every so often, until the noodles are al dente.
This recipe is an original, but the idea is based on this recipe.