Tomato Basil Pasta

By boscobojo

Ingredients

• 12 ounces pasta, linguine
• 1 can (15 oz.) diced tomatoes with liquid
• 1 large sweet onion, cut into julienne strips
• 4 cloves garlic, thinly sliced
• 2 Tbl. dried oregano leaves
• 2 large sprigs basil, chopped
• 4 1/2 cups vegetable broth
• 2 Tbl. olive oil
• Parmesan cheese for garnish

Preparation

Step 1

Place pasta, tomatoes, onion, garlic, basil in a large stock pot. Pour in vegetable broth. Sprinkle in oregano. Drizzle top with olive 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. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.