Ingredients
The following ingredients have 4 Servings
- 12 ounces linguine pasta (however, I think you could just do the 16oz box and be fine)
- 1 can (15 ounces diced tomatoes with liquid ( I used fire roasted for a little kick))
- 1 large sweet onion (sliced thinly)
- 1 TBS minced garlic
- 1/2 tsp red pepper flakes (or a lot more if you like it spicy!)
- 2 tsp dried oregano leaves
- 2 large sprigs basil (chopped)
- 4 cups vegetable broth
- 2 TBS extra virgin olive oil
- Parmesan cheese for garnish
Instruction
- 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.
- 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 a half ince 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.
