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Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle red pepper flakes and oregano on top. Drizzle everything with olive oil. Cover and bring to a boil. Reduce to a low simmer. Keep covered and cook 10 minutes, stirring every 2 minutes. Cook until almost all of the liquid evaporates. Season with salt and pepper. Stir pasta several times to evenly distrubute the liquid. Sprinkle with parmesan cheese.
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