12 oz linguine pasta
1 can (15 oz) diced tomatoes with liquid (I used zesty red pepper flavor style)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 tsp dried oregano leaves
4 1/2 C vegetable broth (use regular NOT low sodium)
2 T extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish