In 20 minutes, a light ‘n fresh tomato sauce and tender twirly noodles are good-to-go, and there’s only one pot to clean. We love how this is an inexpensive bare-bone recipe but makes a meal kids and adults love to eat.
Ingredients
2 medium tomatoes
2 tbsp olive oil
2 cups Chicken or Vegetable Broth
2 tbsp Marinara Sauce Mix
½ lb (225 g) uncooked spaghetti noodles
¼ cup shredded Parmesan cheese
Toppings (optional): fresh basil, extra Parmesan cheese
Preparation
Dice tomatoes, reserving all juices.
In a large non-stick pan or large pot, add tomatoes, including the juice, and oil. Heat over medium high heat, cook 2-3 min until tomatoes are tender.
To pan add broth, seasoning, and sauce mix. Add spaghetti, pressing down to submerge pasta in liquid. If the pot or pan is not wide enough, break spaghetti in half.
Cover; cook 10-12 min, or until pasta is al dente. Reduce heat to medium-low if liquid is bubbling too vigorously.
If pasta is not cooked within 12 min, add a bit more broth, cover and cook an additional 1-2 min. Alternatively, if pasta sauce is too watery by the time the pasta is done, uncover and cook an extra few min to let excess liquid evaporate.
