Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta. Stafani suggests adding some fresh spinach - great idea!
|12||ounces pasta (I used Linguine)|
|1||can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)|
|1||large sweet onion, cut in julienne strips|
|4||cloves garlic, thinly sliced|
|½||teaspoon red pepper flakes|
|2||teaspoons dried oregano leaves|
|2||large sprigs basil, chopped|
|4½||cups vegetable broth (regular broth and NOT low sodium)|
|2||tablespoons extra virgin olive oil|
|Parmesan cheese for garnish|
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.