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INGREDIENTS
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4 cups vegetable broth
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1 pound spaghetti
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2 cups halved cherry tomatoes
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1 small yellow onion, thinly sliced
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2 garlic cloves, minced
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5 fresh basil leaves
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½ teaspoon crushed red-pepper flakes
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Kosher salt and freshly ground black pepper
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¼ cup freshly grated Parmesan cheese, for serving