Prepare an 8 oz. package of red lentil, chickpea, or other legume pasta according to package directions. Rinse and drain and set aside.

Dry sauté the onions and garlic over medium high heat, using just enough water to keep them from scorching, until soft and clear.

Add the Italian seasoning and stir.

Add the tomato paste and stir to mix well.

Add canned diced tomatoes and the rest of the seasonings.

Adjust salt and seasonings to taste if desired.

Stir in the chopped basil just before removing from heat.

Serve over the hot pasta.