Place pasta, tomatoes, onion, garlic, basil in a large stock pot.
Pour in veggie broth. Sprinkle on top the pepper flakes and
oregano. Drizzle top w/ oil.
Cover pot and bring to boil. Reduce to low simmer and keep
covered and cook for about 10 min stirring every 2 min or so.
Cook until almost all liquid has evaporated leaving about an inch
of liquid in the bottom of the pot but you can reduce as desired.
Season to taste w/ salt and pepper, stirring pasta several times to
distribute the liquid in the bottom. Serve garnished w/ parmesan
cheese.
Originally Submitted
8/19/2013
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