One Pot Tomato-Basil Pasta - cooking recipe

Ingredients

12 ounces pasta (I used Linguine)
1 (15 ounce) can diced tomatoes with juice (I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large basil sprigs, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
parmesan cheese (to garnish)

Preparation

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.