Makes: 5 servings

Description: It tastes as good as it looks! Yum! You can SEE the flavor on those noodles!

Ingredients:
12  12 ounces pasta (use fettuccine or a thicker pasta, angel hair doesn?t hold up well)
1 can  (15 ounces) diced tomatoes with liquid ( I used a spicy one with green chiles?AMAZING!)
1  large onion, cut in julienne strips
4  cloves garlic, thinly sliced
2 tsp  dried oregano leaves
2  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)
2 tbsp  extra virgin olive oil
to garnish  Parmesan cheese

Instructions: 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!)

via http://ilovemykidsblog.net/2013/07/easy-dinner-recipe-basil-pasta.html