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 the 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.
Garnish with parmesan cheese.
I saw this recipe on Facebook. It was taken from Littlethings.com.
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 91 (11%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0.5mg||0 %|
|Sodium 1272.9mg||44 %|
|Potassium 1261.5mg||33 %|
|Total Carbohydrate 148.9g||44 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 139.5g|
|Protein 28.4g||41 %|
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Calories per serving: 794
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