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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
  • ½ teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 ½ cups vegetable broth (regular broth and NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish
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