I can’t tell you how grateful I am for all of you who’ve reached out to let me know you’ve been buying my books for your friends & family for the holidays.
Here is a picture I took yesterday of my rock star realtor (from seven years ago). She swung by to have me sign copies of The Disappearing Key she bought as gifts for her dear friends. So meaningful to visit with her!
As a way of saying thanks, I’m giving you one of my favorite in-a-hurry, life’s-too-crazy, hardly-have-a-minute-to-breathe-nonetheless-cook recipes. I forget where it originally came from, but I hope your family enjoys it as much as mine does!
12 oz. linguine pasta
1 15 oz. can of diced tomatoes
1 med. sweet onion (cut in ¼ strips)
4 cloves of garlic (or I use tablespoons of the wet in a jar)
¼ tsp. dried oregano leaves
4 ½ c. vegetable broth
2 tbsp. extra virgin olive oil
Fresh basil leaves (10-12)
Parmesan cheese (as much as desired)
Place pasta, tomato, and sliced onion in large pot (with herbs + garlic). Pour in veggie broth. Sprinkle on red pepper flakes & oil. Cover & bring to a boil. Keep covered for 10 min. or until pasta is cooked. Stir in basil and parmesan. Yum!