One Pot Tomato Basil Pasta in 20 Minutes

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
2. Add the sliced garlic and red pepper flakes to the pot, stirring for 60 seconds until the garlic is fragrant and pale golden.
3. Pour in the vegetable broth, halved cherry tomatoes, dried oregano, salt, and pepper. Increase heat and bring the liquid to a gentle boil.
4. Add the pasta to the boiling liquid. If using long noodles, use tongs to push them down as they soften.
5. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is al dente and the liquid has reduced into a velvety sauce.
6. Remove from heat and stir in the fresh basil leaves, grated Parmesan cheese, and lemon juice to finish.