Tomato Basil Pasta

12 ounces uncooked pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 Tablespoons extra virgin olive oil
salt and pepper, to taste

Place pasta, tomatoes, onion, garlic, and basil in a stock pot.  Pour in vegetable broth.  Sprinkle with pepper flakes and oregano.  Drizzle with oil.

Cover pot and bring to a boil.  Reduce to a low simmer, keep covered, cook for about 10 minutes, stirring every two minutes or so.  Cook until almost all the liquid has evaporated.  Season with salt and pepper to taste.

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