Adapted from Martha Stewart Living and Apron Strings Blog. This is the one pot pasta. I deviated a bit and used whole wheat linguine. There were some concerns whether WW would not have enough starch to thicken the pasta. Took a bit of tweaking but it worked!
Ingredients:
6 oz whole wheat linguine
2 cloves garlic, thinly sliced
1/2 white onion, sliced into thin strips
1/2 14-oz can of diced tomatoes
4 small squirts of tomato paste (about 1 tbs)
3-4 basil leaves, sliced
2-3 sprigs of fresh oregano (or you can use dried oregano, 1 tsp)
2-3 sprigs (fresh marjoram, optional)
1/4 tsp red pepper flakes
1 tsp parsley flakes
2 cups low sodium chicken broth2 tbs dry white wine
1 tbs extra virgin olive oil
salt and pepper
parmesan cheese
fresh parsley
Serves 2-3
1. Place pasta, garlic, onion, tomatoes, fresh herbs (if you're using dried, sprinkle it just before starting cook) in a large saute pan (or any pan with a high straight side, ensure that pasta will be submerged in the liquid).
2. Pour the broth and white wine.
3. Sprinkle the red pepper flakes (and the dried herbs if using) and drizzle the top with olive oil.
4. Cover the pan and bring to a boil. Reduce the heat and simmer for about 2-3 minutes. Stir with tongs once in a while to make sure all the ingredients are mixed together and that pasta does not stick together.
5. Since WW pasta does not have that much starch, the sauce will not thicken as much if you leave the pan covered so after simmering for 2-3 minutes, slide the cover off a bit to let the liquid evaporate slowly. Make sure that you have enough liquid to cook the pasta.
6. Constant checking is what I did to make sure the liquid evaporates and yet have enough to cook the pasta.
7. After about 9-10 minutes or when the pasta is cooked al dente, and you still have more liquid than you want, you may turn up the heat a bit to thicken the sauce to your desired consistency. '
8. Season to taste.
9. Finish with fresh parsley and grated parmesan cheese.
10. Enjoy!
