Tomato basil pasta – no straining, just stirring

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