Ingredients
Scale
- 12 ounces pasta ((spaghetti or penne work great))
- 1 can (14 ounces) diced tomatoes (undrained)
- 4 cups vegetable or chicken broth
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes ((optional for a kick))
- 1 cup fresh basil leaves (chopped)
- to taste Salt and pepper
- 2 tablespoons olive oil
- for serving Grated Parmesan cheese ((optional))
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Pour in the can of diced tomatoes (with their juices) and the broth. Stir in the dried oregano, salt, and pepper.
- Add the pasta to the pot, making sure it’s submerged in the liquid. Bring everything to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, stirring occasionally.
- Stir in the fresh basil just before serving, and adjust seasoning as needed.
- Prep Time: 10
- Cook Time: 15