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.