Categories: Entree

Ingredients

• 12 ounces pasta
• 1 15ounce can diced tomatoes
• 1 large sweet onion cut into julienne strips
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 2 tsp dried oregano
• 2 large sprigs of basil, chopped
• 4 1/2 cups vegetable broth (not low sodium)
• 2 Tbsp extra virgin olive oil
• Parmesan cheese to garnish

Directions

1. Place uncooked pasta, tomatoes, onion, garlic, oregano and basil in a large stock pot.

2. Pour in vegetable broth, and sprinkle pepper flakes on top.

3. Drizzle with Olive Oil.

4. 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.

5. Cook until almost all liquid has evaporated.

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