One Pot Wonder - Tomato Basil Pasta

This is my recent favorite throw-everything-in-and-cook-it meal.  That's literally what I did.  The pasta absorbs most of the liquid, leaving you with thick and flavorful noodles.  Plus, a little sauce lines the bottom of the pan, made with help from the starch the noodles leaked out.  I will definitely make this again and would be happy to it serve to friends.

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
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 (I used homemade chicken stock)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in 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. Serve garnished with parmesan cheese.