Tomato And Basil Pasta - No Straining, Just Stirring

1. Add all ingredients to large pan.

2. Bring to a boil, reduce heat to low simmer.

3. and cook covered about 10 to 15 minutes, stirring about every 2 minutes.

4. Cook until liquid is mostly gone, I left about 1 inch.

5. Season with Salt and pepper and garnish with Parmesan cheese as desired.

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Nutrient	Quantity
Total fats	47.7613 g
Protein	103.0361 g
Carbohydrates	150.6978 g
Energy	1436.134 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3035 g
Water	1666.7556 g
Aspartic acid	2.4482 g
Calcium, Ca	739.3218 mg
Lutein + zeaxanthin	649.9407 g
Fiber, total dietary	19.2483 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	10205.7682 g
Niacin	15.2129 mg
Vitamin A, RAE	1132.4431 g
Arginine	1.4048 g
Riboflavin	1.2599 mg
Tocopherol, beta	0.0661 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0306 g
Fatty acids, total saturated 20:1	0.0916 g
Glutamic acid	8.0669 g
Sodium, Na	6976.0141 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6225 g
Total lipid (fat)	47.7613 g
Manganese, Mn	3.5852 mg
Fructose	6.803 g
Proline	2.0891 g
Fatty acids, total saturated 16:0	5.9271 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0801 g
Sucrose	1.5032 g
Choline, total	371.2116 mg
Sugars, total	34.146 g
Serine	0.9455 g
Fatty acids, total saturated 10:0	0.0127 g
Fatty acids, total saturated 18:0	1.9516 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	1.3831 mg
Selenium, Se	88.4656 g
Ash	32.1777 g
Fatty acids, total saturated 18:1 undifferentiated	24.3177 g
Pantothenic acid	3.3025 mg
Phenylalanine	1.0096 g
Copper, Cu	2.46 mg
Betaine	0.373 mg
Thiamin	1.3147 mg
Retinol	105.9 g
Methionine	0.2823 g
Iron, Fe	16.6283 mg
Carbohydrate, by difference	150.6978 g
Phosphorus, P	1151.9204 mg
Folate, total	259.2336 g
Tocopherol, gamma	0.7854 mg
Fatty acids, total saturated 4:0	0.0162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	33244.4333 g
Alanine	1.5913 g
Cholesterol	183.07 mg
Valine	1.1723 g
Fatty acids, total saturated 18:2 undifferentiated	8.9623 g
Glycine	2.5164 g
Carotene, alpha	4284.49 g
Glucose (dextrose)	7.547 g
Fatty acids, total saturated 14:0	0.1774 g
Zinc, Zn	11.605 mg
Isoleucine	0.849 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.0189 g
Fatty acids, total polyunsaturated	10.6739 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.5365 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	20928.0403 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	259.2336 g
Tryptophan	0.2133 g
Vitamin C, total ascorbic acid	287.5658 mg
Phytosterols	86.23 mg
Galactose	0.003 g
Fatty acids, total polyunsaturated 18:1 c	0.0324 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.5583 g
Vitamin B-12	3.51 g
Vitamin K (phylloquinone)	63.5083 g
Fatty acids, total saturated	8.6194 g
Histidine	0.4778 g
Fatty acids, total monounsaturated	25.1768 g
Threonine	0.691 g
Folate, food	259.2336 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.14 g
Vitamin E (alpha-tocopherol)	8.4679 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	187.825 mg
Lysine	1.2087 g
Potassium, K	3615.0297 mg
Cystine	0.2185 g
Fluoride, F	26.7879 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	60	14.01	0.15
Parmesan cheese	2 tablespoons	37	4	0.5
Tomato juice	1 can	61.934	12.8604	1.0565
Oregano	2 teaspoons	5.3	1.3784	0.0856
Garlic Clove	4	302.6	0	1.7
red pepper flake	0.5 teaspoon	302.6	0	1.7
vegetable broth	4.5 cups	730.62	118.449	17.2692
basil sprig	2	302.6	0	1.7
linguine	12 ounces	302.6	0	1.7