You know those penny pinching nights? Yeah this was definitely one of those. I was working late, hadn’t been to the store in a week, there was no way I was about to stop… what was I going to make.
After the pasta puttanesca I loved the idea of cooking pasta right in the pot with a sauce. It’s easy cleanup and easy to prepare.
With a few pantry ingredients you can whip this up in no time. I served a simple roasted veggie on the side and featured this as the main course, but this spicy pasta can be a side or main.
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can diced tomatoes
- 2 cups chicken stock or veggie stock
- 8 oz linguine
- In a large skillet saute garlic and red pepper flakes in olive oil over medium heat for 2-3 minutes. Add diced tomatoes and juice, chicken stock, and linguine. Bring to a boil and reduce to a simmer. Cook 8-10 minutes, until pasta is al dente. Garnish with Parmesan cheese,
Approx cost per serving: $.48