Recipes
Second course
Pasta and macaroni
Pasta, tomatoes, veggie broth, olive oil, and seasoning

Pasta, tomatoes, veggie broth, olive oil, and seasoning

Pasta and macaroni Italian cuisine

12 ounces pasta (I used Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced ½ teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4½ cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish