- 4 ½ cups chicken stock
- 12 ounces linguine
- 1 small onion (sliced thin)
- 1 12.5 ounce can can fire roasted tomatoes (not drained)
- 1/2 cup fresh basil measured loosely in measuring cup whole and then roughly chopped (you can add more if you want)
- 4 cloves garlic (sliced thin)
- Juice and zest of one lemon
- 2 tablespoons olive oil
- 1/2 tablespoon salt
- ½ teaspoon pepper
- 1 cup shredded Parmesan
- Fresh basil for garnish
In a large skillet place the linguine, onion, tomatoes, basil, garlic, lemon zest and juice.
Drizzle all of it with the olive oil. Then add the seasonings of salt and pepper.
Pour the chicken stock over all of it.
Over high heat bring to a boil uncovered. Boil for 8-10 minutes until the pasta is done and liquid is reduced. Stir frequently to keep the pasta from sticking together using a spoon or tongs.
Remove from heat and stir in the parmesan. If you want a thicker sauce let it sit for about 5 minutes and it will thicken even more.
Garnish with chopped fresh basil if desired.
- Make sure your skillet or pot is wide enough for the length of your spaghetti.
- You can substitute spaghetti or any pasta that cooks to al dente in 8-10 minutes.
- Any shallow straight-sided skillet will work, avoid deep skillets or stock pots because it keeps water from evaporating and you have overcooked pasta.