# What You Need:
→ Pasta
01 - 12 oz dried linguine or spaghetti
→ Vegetables
02 - 1 lb ripe cherry tomatoes, halved
03 - 1 medium yellow onion, thinly sliced
04 - 3 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 2 tbsp extra-virgin olive oil
→ Herbs and Seasonings
07 - 1 tsp sea salt, or to taste
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp chili flakes (optional)
10 - 1 large handful fresh basil leaves, torn, plus extra for garnish
→ Cheese (optional)
11 - ½ cup freshly grated Parmesan or vegetarian hard cheese
# Directions:
01 - In a large, deep skillet or Dutch oven, combine linguine, cherry tomatoes, sliced onion, minced garlic, olive oil, and vegetable broth.
02 - Season with sea salt, black pepper, and optional chili flakes.
03 - Heat over high until boiling, stirring regularly to prevent pasta from sticking.
04 - Reduce heat to medium and simmer uncovered, stirring frequently, until pasta is al dente and most liquid is absorbed, about 10 to 12 minutes.
05 - Remove from heat and stir in torn basil and half of the grated cheese, if using, until fully combined.
06 - Taste and adjust salt and pepper as needed. Serve immediately, garnished with remaining basil and cheese.
