Throw it all in the pot, INCLUDING the uncooked pasta, and cook! The starch leaches out of the pasta and makes a rich, warm sauce for the noodles.
ounces pasta (I used linguine)
(15 ounce) can diced tomatoes with liquid
large sweet onion, cut in julienne strips
cloves garlic, thinly sliced
large sprigs basil, chopped
cups vegetable broth (regular broth and NOT low sodium)
teaspoon red pepper flakes
teaspoons dried oregano leaves
tablespoons extra virgin olive oil
Salt and pepper to taste
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic and 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.