cooking in a postage stamp-sized kitchen — Les Petites Gourmettes

Ingredients

• 16-ounces dry linguine pasta, snap pasta in half
• 32-ounce can diced tomatoes with liquid
• 1 large onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 2 large fresh sprigs basil, chopped
• 4 cups vegetable or chicken broth
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Parmesan cheese, for garnish