One-Pot Creamy Tomato Garlic Pasta

1.Heat the olive oil in a large, deep pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.

4.Pour in the vegetable broth and crushed tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot.

5.Add the dried pasta, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

6.Once boiling, reduce the heat to maintain a steady simmer. Cook uncovered for about 10-12 minutes, stirring frequently (every 1-2 minutes) to prevent the pasta from sticking to the bottom of the pot.

7.When the pasta is nearly al dente and most of the liquid has been absorbed (it should look saucy, not dry), remove the pot from the heat.

8.Stir in the milk and the grated Parmesan cheese until the sauce is smooth and creamy. The residual heat will thicken the sauce further.

9.Taste the pasta and adjust seasoning with additional salt and pepper if necessary.

10.Serve immediately in bowls, garnished with fresh chopped basil or parsley and extra Parmesan cheese.