ONE POT TOMATO BASIL PASTA (GF if using GF pasta)

THIS RECIPE BORROWED (STOLEN?) FROM THE FACEBOOK PAGE: Lose it with Lynn

(I'm posting this here just so I have it handy. I actually used more garlic and basil than it called for, and I added in a couple tablespoons of dark balsamic vinegar. To make it vegan, I just eliminated the cheese. I also cut back on the oil by about half. Turned out great and I want it in a place I can find it. I'm copying it here as it was posted on Facebook so you have the original.  Thanks to LOSE IT WITH LYNN for the post!)

Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

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
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, 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 – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.