4 Servings 30 min Cook
12 Oz Elbow Macaroni
1 3/4 Cup Tomatoes
1 Medium (2-1/2" dia) Onions
1 Clove Garlic
4 Cup Chicken Broth
1/4 Tsp Crushed Red Pepper Flakes
2 Tsp, ground Oregano
2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1/2 Tbsp, chopped Basil
1 Tbsp Parmesan Cheese
Place pasta, tomatoes, onion, and garlic 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 liquid has evaporated (to desired amount).
Season to taste with salt and pepper.
Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving.
Serve garnished with Parmesan cheese.