In your large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Next, stir in the minced garlic and cook for an additional 1 minute, releasing that wonderful aroma.
Add the cherry tomatoes to the pot and season with salt, pepper, Italian seasoning, and red pepper flakes. Stir everything together and let it cook for another 3-4 minutes until the tomatoes start to soften and release their juices.
Add the linguine (or spaghetti) to the pot, followed by the 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the broth.
Once the pasta is cooked, remove the pot from the heat and stir in the freshly grated Parmesan cheese until it melts into the pasta. Finally, fold in the chopped basil for a burst of freshness. Taste and adjust the seasoning if necessary.
