INGREDIENTS
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12 ounces linguine pasta (however, I think you could just do the 16oz box and be fine)
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1 can (15 ounces) diced tomatoes with liquid ( I used fire roasted for a little kick)
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1 large sweet onion, cut in julienne strips
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4 cloves garlic, thinly sliced
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1/2 teaspoon red pepper flakes (or a lot more if you like it spicy!)
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2 teaspoons dried oregano leaves
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2 large sprigs basil, chopped
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4 1/2 cups vegetable broth
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2 tablespoons extra virgin olive oil
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Parmesan cheese for garnish