3 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

2-4 minced garlic cloves, to taste

1 (24-ounce) jar pasta sauce

1 (14½-ounce) can diced tomatoes

2½ cups chicken broth

16 ounces uncooked spaghetti, broken in half

Parmesan cheese, to taste

Heat a deep, wide skillet or a stock pot over low/medium heat. Add olive oil, onion and garlic and cook until onion is softened, about 3-4 minutes. Add pasta sauce, diced tomatoes and chicken broth, stirring to combine. Increase the heat to medium-high and bring mixture to a boil. Stir in spaghetti, then reduce heat to a simmer. Cover and cook for 11-12 minutes, stirring every 2-3 minutes to prevent pasta from sticking to the bottom of the pan. Serve topped with Parmesan cheese, if desired.

Recipe courtesy of Alicia Unger, North Manchester, Indiana