Ingredients:

   12 oz (340g) noodles

   1/4 cup olive oil

   4 cloves garlic, chopped

   1/2 cup white wine, dry (for example, Pinot Grigio)

   1 cup chicken or vegetable broth

   1 teaspoon chili flakes (to your taste)

   1 teaspoon dried oregano

   Salt and ground black pepper to taste

 1 cup halved cherry tomatoes

   1 bell pepper, cut into thin strips

   1/2 cup mushrooms, sliced

  A bit of fresh basil – chopped up about a quarter of a cup’s worth.

  Grated Parmesan to serve

Directions:

   Boil the pasta to al dente according to package instructions, drain and set aside.

Heat some olive oil in a bigdiameter frying pan over medium flame.

   Pour white wine into skillet; allow alcohol to evaporate slightly for about 2 minutes.

   To the skillet add chicken or vegetable broth with red pepper flakes, dried oregano, salt and black pepper; stir well.

   Throw in cherry tomatoes, sliced bell pepper and sliced mushrooms; cook for 5-7 minutes until vegetables are tender and flavors have mingled together.

   Toss cooked spaghetti gently in sauce along with vegetables until evenly coated; cook additional 2-3 minutes so noodles can absorb some of the sauce.

   Remove from heat then sprinkle fresh basil over top of noodles.

   Serve hot garnished with grated Parmesan cheese.