12 ounces pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish (I used roasted and salted sunflower seeds, since I rarely have Parmesan in the house)
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 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.
Source: Facebook/Simply The Best You...Healthy and Happy. Posted by LuAnn for KRT.