PASTA, TOMATOES, VEGGIE BROTH, OLIVE OIL, & SEASONING RECIPE - (4.1/5)

Pasta, Tomatoes, Veggie Broth, Olive Oil, & Seasoning Recipe - (4.1/5) image

Provided by á-24918

Number Of Ingredients 11

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

Steps:

Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. 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 . 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.