This is a great dish to serve to your family for Meatless Monday! I was really not sure if I would like this recipe or not when I first saw it. I love pasta, but cooking it all together with a bunch of stuff, I just figured it might turn out into a gloppy, sticky, mess, but actually it turned out fantastic! It has a really creamy consistency and is super simple to make so it will gain a place in my recipe rotation for easy one dish meals!
16 oz. (one package) dry linguine (or pasta of choice)
14 oz. (one can) diced tomatoes with juices (I used tomatoes with onions and chili's for a kick)
3 cloves garlic, minced
2 big sprigs of basil (plus a few more leaves for garnish) (I did not have basil so I added a few handfuls of baby spinach)
1/2 teaspoon red pepper flakes (I added more, but I like things spicy)
2 tsp. Italian seasoning
1 tablespoon chopped chives
2 tablespoons olive oil
2 cups vegetable stock (I used beef stock)
2 1/2 cups water
1/2 cup crumbled feta cheese
salt + pepper
*I added 1/2 tsp. cinnamon (optional but delicious!)
Directions: Add all ingredients except feta cheese to a large stock pot and bring to a roiling boil. Stir contents of pot and reduce heat to simmer on stove top for about 10 minutes or until pasta is tender and a lot of the liquid is absorbed. Remove from heat and stir in crumbled feta and let set on counter top for about 5 minutes before serving. Stir again before serving.
This pasta has a little kick from the red peppers and the tomatoes with chili that I used and had a really nice creamy consistency. The cinnamon that I added give a little surprise to the taste buds and pairs perfectly with the feta cheese!