Add the dry 12 oz linguine or spaghetti, sliced 1 yellow onion thinly sliced, sliced 5 cloves garlic thinly sliced, diced 1 can diced tomatoes (with their juices), 3 ½ cups vegetable broth, ½ cup water, 2 tbsp olive oil plus more for finishing, ½ tsp red pepper flakes (if using), dried 1 tsp dried oregano, dried ½ tsp dried basil, 1 tsp kosher salt plus more, and ¼ tsp black pepper freshly ground to a large Pot. Make sure the pasta is submerged as much as possible.

Bring the Pot to a boil over high heat, stirring frequently to prevent the pasta from sticking together.

Once boiling, reduce the heat to medium and continue cooking, stirring every 1–2 minutes, for about 9–11 minutes. The pasta should be al dente and most of the liquid should be absorbed into a saucy consistency. If it looks too dry before the pasta is cooked, add a splash of ½ cup water, 2 tablespoons at a time. If it looks too soupy, keep cooking — the sauce will tighten up quickly.

Remove the Pot from the heat. Stir in the grated ½ cup Parmesan cheese freshly grated, plus more for serving — the residual heat will melt it into a creamy, glossy sauce. Taste and adjust 1 tsp kosher salt plus more and ¼ tsp black pepper freshly ground as needed.

Divide into bowls and top with torn fresh ½ tsp dried basil, an extra drizzle of 2 tbsp olive oil plus more for finishing, and more ½ cup Parmesan cheese freshly grated, plus more for serving. Serve immediately.