Pinterest where you wonder if the recipe is as good as it is said to be. The answer to this one is YES! I had pinned this a while back and kept wanting to try it and finally got around to it. It's absolutely delicious. I had taken a picture of it when I put it all together in the pot before I cooked it but it didn't turn out to be a good pic at all. So if you want to see what it looks like at the start just go here. This is definitely a recipe I will go back to again and again. What's good about a recipe like this is that you can play with it - add and change things up a bit. I can't wait to make this again!
16 oz. linguine pasta (Do not exchange this for thin spaghetti - this needs to cook a little and a thicker pasta is better for this.)
1 can 15 oz. diced tomatoes, with their liquid
1 medium onion, cut into thin strips
4 cloves of garlic, very thinly sliced
1/4 tsp red pepper flakes
2 tsp dried oregano leaves
4 1/2 cups vegetable broth (do NOT use low sodium)
2 tbsp extra virgin olive oil
1 bunch fresh basil leaves, 10 or 12, diced
Place pasta, tomatoes, onion and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top with the red pepper, oregano flakes and basil. (You may want to save some basil for garnish.) Drizzle top with oil.
Cover pot and bring to a boil. Reduce heat and let simmer for about 10 minutes keeping covered with lid. Stir about every two minutes. Cook until almost all liquid has evaporated. I had a little liquid on bottom which is what you will want.
Season to taste with salt and pepper. Add any extra fresh basil and stir very well until all liquid has been absorbed. Add Parmesan cheese, if desired.