Tomato Basil Pasta - No Straining, just Stirring

1 lb. Linguine, broken in half
1 can (28 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
2 teaspoons dried basil leaves
4 cups Chicken broth
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 tablespoons olive oil
6 oz bag Baby Spinach, chopped
Salt and Pepper, to taste
Parmesan cheese for garnish

Place pasta, tomatoes, onion, garlic, and basil in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Make sure the ingredients are submerged under the liquid. Place lid on top and heat on high. Once it comes to a rolling boil remove lid and turn down heat to medium.

Cook for 10-15 minutes without lid while pasta continues to boil over medium heat. Cook until most of the liquid is adsorbed, stirring every few minutes to avoid sticking. Do not over stir! Keep it at a boil at all times!

Stir in spinach and season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot and wilt spinach.

Serve garnished with Parmesan cheese.