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Stewed Tomato Pasta Recipe

"I'm the mother of two very active boys, and this flavorful dish is one they'll always eat," writes Tracey Jones from Chesapeake, Virginia. "Another reason I love it is I usually have the ingredients on hand."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8-10 servings


  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon Italian seasoning
  • 1 package (12 ounces) spiral pasta


  • 1. In a large saucepan or Dutch oven, combine the tomatoes, broth, oil and Italian seasoning; bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally. Yield: 8-10 servings.

Nutritional Facts

One 3/4-cup serving (prepared with reduced-sodium broth) equals 217 calories, 5 g fat (0 saturated fat), 1 mg cholesterol, 243 mg sodium, 37 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Reviews for Stewed Tomato Pasta

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Reviewed Apr. 4, 2016

"Since I now live in a retirement community, I have my own apartment. I cook for myself. I used one can Italian stewed tomatoes & I crushed the Italian seasoning. I used 2 cups plain rotini pasta and this dish came out very nicely! I'd simmered the pasta just 15 minutes on the reduced heat! Thank you for sharing this recipe! It's a great way to use up pantry items such as canned tomatoes and canned chicken broth-of course the Italian seasoning and oil which I have on hand! delowenstein"

Reviewed Mar. 10, 2016

"My picky 2 yr old loved this! So did my 9 month old. Couldn't get enough, definite win in our house!"

Reviewed Jun. 11, 2014

"Quick, easy and delicious! I used diced tomatoes instead of stewed ."

Reviewed Jun. 9, 2014

"Too easy! Very good flavor. I had use beef broth since that is all I had available. It went well with whole wheat pasta and a sprinkle of fresh parm cheese. The chunky tomatoes make this dish delicious."

Reviewed Mar. 30, 2010

"Yummy! Easy & delicious!

~ Theresa"

Reviewed Feb. 28, 2010

"This is how my grandmother made spaghetti (she used regular spaghetti noodles, ground beef and onions in her recipe). We always referred to it as "Grandma's Runny Spaghetti" when asking our mother to make it for dinner."

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