One Pot Tomato-Basil Pasta

• 12 ounces pasta (I used Linguine)
• 1 (15 ounce) can diced tomatoes with juice (I used zesty red pepper flavor)
• 1 large sweet onion, cut in julienne strips
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 large basil sprigs, chopped
• 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
• 2 tablespoons extra virgin olive oil
• parmesan cheese (to garnish)

1. Place 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.
2. Cover 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 .
3. Season 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.

pasta, tomatoes, sweet onion, garlic, red pepper, oregano, basil sprigs, vegetable broth, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/one-pot-tomato-basil-pasta-516669 (may not work)