This is by far the fastest and easiest meal I have ever made. Not to mention it made almost no mess since it only required me to use a pot, knife, and measuring spoons. It was absolutely delicious too. I hate having to watch a meal while I cook it. But with this recipe your put everything into the pot, cover it and within ten minutes you're eating it. I didn't buy basil because it is kind of expensive so my pasta was more of a tomato, onion and cheese pasta but it was delicious. Next time I will splurge on the basil or do spinach! 
This makes enough for leftovers too, which is always my goal when cooking. 

Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid (I used fire roasted flavor)
1 large sweet onion, cut in julienne strips (I only did half an onion since Cameron isn't a fan)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (if you don't have these or oregano use anything you've got)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped (I didn't use any because it was expensive, next time I'll do spinach)
4 1/2 cups vegetable(chicken) broth (I only used two cans which is approx 4 cups)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
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. Serve garnished with parmesan cheese.


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  2. i made this a couple weeks ago & loved it, its seriously soo easy & delicious!

    1. Agreed! I pretty much make it every week now. Overkill?