Pour 1 Tbs oil in the bottom of a large stock pot.
Put all other ingredients, except for the pasta, in the pot and stir well.
Add pasta, simply on top of the liquid, pressing down with a large fork to submerge as much as possible.
Over high heat, bring to a boil, then reduce heat, cover, and cook for 12 minutes or until pasta is al dente, stirring every 2 or 3 minutes.
Remove from heat and allow to thicken for about 5 minutes.
Garnish with shaved parmesan and a drizzle of Balsamic if desired.
If you don’t have fresh basil, dried will be just fine, just reduce the amount to 1-2 Tbs depending on your taste.I don’t suggest using garlic powder in this recipe but it can be done. I love kitchen gadgets so I like using my garlic press, but jarred garlic is handy and just as good.Usually you heavily salt the water when cooking pasta. I find that chicken stock provides more than enough salt for me. If I’m using low-sodium or vegetable stock I add a little salt in for flavor.This may be the easiest dish you ever make. I keep the ingredients on hand for those nights when I really don’t feel like cooking but I don’t want to give up any flavor. This dish is easily made as a vegetarian option and gluten-free pasta can be substituted. Budget-friendly, it can feed a family for pennies a plate and the kids will love it. Made in only one pot, you’ll have plenty of time to relax.Spice it up! If you like things spicy - toss in those red pepper flakes! Just remember, a lot goes a long way. If you’re serving it to the kids, consider cooking without the peppers and then sprinkling them on with the garnish.