Makes: 5 servings
It tastes as good as it looks! Yum! You can SEE the flavor on those noodles!
12 ounces pasta (use fettuccine or a thicker pasta, angel hair doesn?t hold up well)
(15 ounces) diced tomatoes with liquid ( I used a spicy one with green chiles?AMAZING!)
large onion, cut in julienne strips
cloves garlic, thinly sliced
dried oregano leaves
large sprigs basil, chopped (or I used 2 tsp of dried basil)
4 1/2 cups
4 chicken broth (to make this cheaper-I used 5 bullion cubes and 4.5 c water)
extra virgin olive oil
1. Place pasta, tomatoes, onion, garlic, basil (fresh or dry), in a large stock pot.
2. Pour in chicken broth. Sprinkle on top the *pepper flakes (*Optional-I did not use since I used spicy tomatoes) and oregano. Drizzle top with oil.
3. Cover pot and bring to a boil. Reduce to a med-low simmer and keep covered and cook for about 15 minutes, stirring every 5 minutes or so. Cook until almost all liquid has evaporated ? I left about an inch of liquid in the bottom of the pot ? but you can reduce as desired.
4. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese (or if you are out of Parmesan cheese, like I was use mozzarella OR whatever you have!)