Ingredients:

  • 12 oz linguine or spaghetti
  • 3 cups vegetable broth
  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1/2 cup fresh basil leaves, torn
  • 1 tsp red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp salt

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and red pepper flakes; cook for 60 seconds until fragrant.
  3. Add halved cherry tomatoes and salt. Stir for 2-3 minutes until tomatoes begin to soften and blister.
  4. Pour in the vegetable broth and bring to a rolling boil. Add the pasta, ensuring it is mostly submerged.
  5. Reduce heat to medium-low, cover partially, and simmer, stirring occasionally for 9-11 minutes until pasta is al dente and liquid has reduced to a glossy sauce.
  6. Remove from heat and stir in the torn fresh basil and grated Parmesan cheese.