Start by cooking your pasta. Salt the water liberally. While the pasta cooks you can make the sauce.
8 ounces long pasta
In a medium saucepan, heat the olive oil over medium-low heat. Once the oil is warm, add the tomatoes, salt, and pepper and let them cook for 8 to 10 minutes.
Add the garlic, and cook for an additional 30 seconds.
2 tablespoons garlic cloves
Add the basil and broth. Increase the heat to medium and let the mixture to simmer for approximately 3 to 5 minutes to reduce the liquid.
4 tablespoons fresh basil, ¼ cup low sodium vegetable broth
Drain the pasta noodles and add them to the pan sauce. Toss the noodles in the sauce to coat them evenly.
Serve immediately. Leftovers can be stored in a sealed container in your fridge for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2-ounces of the tomato basil pasta. Actual calories will vary.For more information and tips, please refer to the post.