It's very easy, very tasty, and cuts waaaay down on the dishes, which was my favorite part, I think.
12 ounces pasta (spaghetti, linguine, fettucine, etc) 1 can (15 ounces) diced tomatoes with liquid (I didn't have a can handy, so I just chopped up some fresh tomato, and salted and herbed it) 1 large sweet onion, cut in thin strips 4 cloves garlic, thinly sliced 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth 2 tablespoons olive oil Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Top with oregano and oil.
Cover pot and bring to a boil (stirring periodically to get al the pasta in the broth). Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until most of the liquid has evaporated.
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.