In a large stock pot, place pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, chicken broth, salt and pepper.
Cover pot and bring to a boil. Reduce to a simmer and turn mixture frequently until pasta is al dente and liquid has almost evaporated. Pasta should be done in 9-12 minutes, depending on the size of your pasta.
If desired, when plated drizzle a little extra virgin olive over pasta and garnished with fresh grated parmesan cheese and basil leaf. Serves 4-6 entrée-size portions.
Jan’s Note: I still prefer the taste of sautéed onions over raw, so I opted to sauté the onions and garlic first and then I added them to the rest of the ingredients in the pot. You can also add a pinch of fresh oregano along with the basil if you have it on hand.