Italian Wonder Pot

I've seen this recipe floating around on the internet and decided to give it a try. The original recipe calls for just adding the ingredients to the pot and cooking them all at the same time, but I made a change and sautéd the onions and garlic in olive oil first. It was tasty and also pretty to look at! Nick and Jake ate with us, too, so it was even more special. Here is the recipe: ONE POT WONDER TOMATO BASIL PASTA (Serves 4 to 6 as an entree) 12 ounces linguine pasta ~ 1 can (15 ounces) diced tomatoes with liquid ( I used Italian style) ~ 1 large sweet onion, cut in julienne strips ~ 4 cloves garlic, thinly sliced ~ 1/2 teaspoon freshly ground pepper pot ~ 2 teaspoons dried oregano leaves ~ 2 large sprigs basil, chopped ~ 4 1/2 cups vegetable broth (I might try using water next time) ~ 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. Bruce said that he liked this recipe, but wasn't sure if it was better than my usual recipe. I guess it's good to have different things once in awhile, though.