Ingredients

• 1 lb dried spaghetti
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 yellow onion, thinly sliced
• 1/4 cup fresh basil
• 2 tsp olive oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Preparation

In a large Dutch oven or soup pot, with a tight-fitting lid, combine the broth, spaghetti, tomatoes, onion, garlic, basil, and red pepper flakes. Bring the mixture to a boil over medium-high heat, then cover and reduce the heat to medium. Cook, stirring frequently, until all the liquid has been absorbed and the pasta is fully cooked, about 15 minutes. Season with salt and pepper to taste.
Serve immediately or let it cool completely and store in the refrigerator for up to 3 days.