One Pot Tomato Basil Spaghetti

I couldn't believe how amazingly delicious this One Pot Tomato Basil Spaghetti was.  And I'll have to admit, I was a little surprised it actually worked.  I mean, throw everything into a pot, cover it and let it cook and your pasta comes out perfect?  It did work.  Perfectly!  It was so good and full of flavor that the kids didn't even notice that I used whole grain pasta.  They don't so much like the stuff and gobbled up the pasta without a single complaint!  I'll definitely make it again and again.

1 (13.25 ounce) package spaghetti
1 (15 ounce) can diced tomatoes with liquid (I used petite)
1 sweet onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes (it was a little spicy for my niece.  If you are sensitive to spice, reduce or omit)
½ tsp salt
2 teaspoons dried oregano leaves
handful of fresh basil, chopped
4½ cups chicken broth
2 tablespoons extra virgin olive oil

Place all ingredients in a large pot.  Cover pot and bring to a boil.  Reduce to a low simmer and cook for about 10 minutes, stirring about every 2 minutes. Cook until almost all the liquid has been absorbed and the noodles are cooked.

Recipe adapted from Ordinary Vegan.

Linked on Pinworthy Projects and Sweet & Savory Saturdays.