One Pot Pasta (Tomato and Herb)

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.

12 oz pasta (such as; linguine, spaghetti, fettucine, cappellini)
1 (15 oz) can diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
½ tsp. red pepper flakes
2 tsp. dried oregano leaves
2 large sprigs basil, chopped
4½ cups vegetable broth
2 Tbsp. extra virgin olive oil
sea salt
black pepper, freshly cracked

Garnish:
Parmesan cheese, freshly grated

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle the pepper flakes, oregano, salt and pepper on top. Drizzle 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. Leave about an inch of liquid in the bottom of the pot or 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.