Ingredients
| 12 | ounces pasta |
| 15 | ounces 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 |
| 1/2 | teaspoon red pepper flakes |
| 2 | teaspoon oregano |
| 2 | tablespoon olive oil |
| salt and pepper | |
| Parmesan cheese |
Instructions
Place pasta, tomatoes, onion, garlic, and basil in a large stockpot. Pour in vegetable broth. Sprinkle pepper flakes and oregano on top. Drizzle with oil. Cover pot and bring to a boil. Reduce to a low simmer, keep covered and cook about 10 minutes, stirring about every 2 minutes. Cook until almost all liquid has been absorbed. Season to taste with salt and pepper, stirring pasta several times to distribute liquid at bottom of the pot. Serve topped with Parmesan cheese.
