Ingredients:
- 12 oz uncooked pasta
- 1 can (15 oz) diced tomatoes
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular, not low sodium)
- 2 TBSP extra virgin olive oil
- Parmesan cheese for garnish
Directions
- Place pasta, tomatoes, onion, garlic, and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
- Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
Notes: Very good and makes quite a bit.
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