I need some advice and opinions on how to prepare this recipe, planning to try it tonite.
They call for 1/3 cup of basil leaves, firmly packed - I guess just clip off the stems and press them in a measuring cup. But wonder why they are not chopped, even after measuring?
This recipe got 5 stars from all reviewers (over 30) but several mentioned to initially hold out the basil and add it when you add the spinach.
I wonder what would be the effect on the flavor by adding it as the recipe was written or at the end?
Any advice or opines?
One-Pot Pasta with Tomato-Basil Sauce
This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.
Makes 6 servings. **** this is from Southern Living**
12 ounces casarecce or fusilli pasta
- 1 (28-oz.) can diced tomatoes
- 2 cups chicken broth
- 1/2 medium-size yellow onion, sliced
- 4 garlic cloves, sliced
- 1 teaspoon dried oregano
1/3 cup firmly packed fresh basil leaves ??
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1/4 teaspoon dried crushed red pepper (optional)
- 1 (6-oz.) package baby spinach
- Freshly grated Parmesan cheese
1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.
@NorthFLChick please don't add this to the index. It was OK at best, not terrible, just not good enough to try it again.
Cannot imagine how this got a star rating.