Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat. Add the diced onion and cook for about 3 minutes until it becomes translucent and fragrant. Stir occasionally to ensure even cooking and to avoid burning.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Toss in 2 cups of halved cherry tomatoes, cooking them for 1-2 minutes until they begin to soften and release their juices.

Sprinkle in salt, pepper, 1 teaspoon of Italian seasoning, and a pinch of red pepper flakes, stirring well to combine. Let these flavors meld together for another minute.

Add 12 ounces of linguine into the pot, followed by 4 cups of chicken or vegetable broth. Stir well to combine, then bring the mixture to a rolling boil.

Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 10 minutes, or until the pasta reaches al dente, stirring occasionally.

Remove the pot from heat and stir in 1 cup of freshly grated Parmesan cheese until well combined and creamy. Add a handful of chopped fresh basil.

Drizzle with a touch more olive oil before serving to add a glossy finish. Serve warm, garnished with additional basil and cheese if desired.