Heat a large skillet over medium heat for about a minute.

Add the olive oil and let it warm until it shimmers.

Add the chopped onion. Cook, stirring occasionally, about 5 minutes until soft and translucent.

Stir in the minced garlic and sauté 30–60 seconds until fragrant but not browned.

Pour in the diced tomatoes with their juices and stir to combine.

Add dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir.

Pour the vegetable broth into the skillet and bring the mixture to a gentle simmer.

Add the dry pasta, pushing it into the liquid so it’s mostly submerged. Stir once to separate strands.

Cover the skillet and let the pasta simmer for 10–12 minutes, stirring every few minutes to prevent sticking and to check doneness. Adjust heat to maintain a low simmer.

When the pasta is al dente, stir in the heavy cream and simmer uncovered for 2–3 minutes to thicken the sauce slightly.

Remove from heat. Add the grated Parmesan and stir until melted and glossy. Taste and adjust seasoning with more salt or pepper.

Garnish with fresh basil leaves and serve hot.