Ingredients

12 oz linguine

1 can diced tomatoes with liquid

1 large sweet onion, thinly sliced

4 cloves garlic, thinly sliced

1/2 t red pepper flakes

2 t dried oregano

2 large sprigs basil, chopped

4.5 c vegetable broth (not low sodium)

2 T EVOO

parmesan cheese for garnish

Preparation

  1. Place pasta, tomatoes, onion, garlic, basil in a large stock pot. Pour in vegetable broth. Sprinkle red pepper and oregano on top. Drizzle pot with oil.

  2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered; cook an additional 10 min, stirring every 2 min. Cook until almost all liquid has evaporated.

  3. Season to taste with salt and pepper, stirring pasta to distribute liquid in bottom of pot. Serve garnished with parmesan cheese.