I had lost this recipe and found it posted on FB by Julie Tattrie-Cole. I am so glad she posted this for my husband and grandson love it!
diced tomatoes with liquid
sweet onion, cut in julienne strips
garlic, thinly sliced
red pepper flakes
ried oregano leaves
sprigs basil, chopped
4 1/2 c
vegetable broth (regular broth and not low sodium)
extra virgin olive oil
parmesan cheese for garnish
1Place 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.
2Cover 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 .
3Season 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.