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Pasta
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| 12 ounces | pasta, (I used Linguine) |
| 1 can (15 ounces) | diced tomatoes with liquid, (You can use fresh if you like as well) |
| 1 large | sweet onion, cut in julienne strips |
| 4 cloves | garlic, thinly sliced |
| 1/2 teaspoon | red pepper flakes |
| 2 teaspoons | dried oregano leaves |
| 2 large sprigs | basil, chopped |
| 4 1/2 cups | vegetable broth, (regular broth and NOT low sodium) |
| 2 tablespoons | extra virgin olive oil |
| Parmesan cheese for garnish |
Directions
Place pasta, tomatoes, onion, garlic, 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 – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
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.
Read more at http://myfridgefood.com/recipes/pasta-and-pizza/amazing-tomato-basil-pasta/#CdAxIutD34sgJvU4.99
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