Stew Ingredients:
Olive oil (about 2 tablespoons)
1 onion, roughly chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of salt
Pinch of black pepper
Pinch of red pepper flakes (optional)
8 cloves garlic, thinly sliced
2 tablespoons tomato paste
¼ cup red wine (optional)
1 (28 ounce/793 gram) can organic whole, peeled tomatoes
6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
1 tablespoon chopped flat-leaf parsley
8 ounces uncooked rigatoni, cooked according to package instructions
Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
Instructions:
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