2 tablespoons olive oil
1 cup chopped onion
6 cloves garlic, minced
14 oz. fresh tomatoes, diced
2 cups chicken broth
1 tablespoon chopped Italian basil
8 oz. spaghetti
1/4 teaspoon salt or to taste
1/4 cup shredded Parmesan cheese
1 tablespoon chopped Italian parsley
Heat oil in a wide skillet, pan or pot over medium heat. Add the onion and garlic, and saute 3 minutes or until they start to brown. Add tomatoes, chicken broth, Italian basil and spaghetti.
Uncover the lid and add salt. Turn off the heat and top the pasta with Parmesan cheese and parsley. Serve immediately.
Press the spaghetti with a spatula to submerge the pasta in the liquid. If your skillet, pan or pot is not wide enough, break the spaghetti into halves before cooking. Cover with the lid and reduce heat to medium-low. Cook for 8 minutes or until the pasta is al dente. If the pasta is not cooked after 8 minutes, add a little bit more chicken broth, cover the lid and cook for another 1 to 2 minutes.