One Pot Wonder Pasta

 

 A one-pot pasta dinner that’s what you heard. It’s fast and so yummy.

 

12 ounces linguine pasta

1 can (15 ounces) diced tomatoes with liquid

1 large sweet onion,   julienne strips

4 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

2 large sprigs of basil, chopped

4 1/2 cups vegetable broth  

2 tablespoons extra virgin olive oil

Parmesan cheese for garnish

In a large stock pot, combine the pasta, tomatoes, onion, garlic, and basil. Pour in the veggie broth. Sprinkle with pepper flakes and oregano. Drizzle oil on top.

Bring the saucepan to a boil, covered. Reduce to a low simmer, cover, and cook for approximately 10 minutes, stirring every 2 minutes or so. Cook until virtually all of the liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you may decrease as required.

Add salt and pepper to taste, turning the pasta several times to disperse the liquid in the bottom of the pot. Garnish with parmesan cheese before serving.