Boil the pasta in salted water according to package directions. Save a splash of the pasta water in case you need it to loosen things up later.

While the pasta cooks, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant—don’t burn it or you’ll taste the garlic horror movie.

Add the cherry tomatoes and cook until they just start to soften, about 2–3 minutes. They’ll release a little juice, creating a quick sauce.

Pour in the vegetable broth, stir, and let it simmer for 1–2 minutes. If you like a bit of heat, sprinkle in red pepper flakes.

Toss in the cooked pasta directly from the pot. Stir to coat, adding a little pasta water if the sauce seems dry. The starch helps it cling beautifully.

Sprinkle in Parmesan, salt, and pepper. Stir until melted and glossy. Taste and adjust seasoning as needed.

Finish with fresh basil if you have it. Serve hot, with extra cheese on the side if that’s your vibe.