In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Don’t let it burn—garlic smells good, but burnt garlic is a tragedy.
Add the Tomatoes:
Toss in the cherry tomatoes (or canned ones) and cook for 2–3 minutes, just until they soften up and start to break down a little. This is your tomato moment—let the juices flow!
Combine the Pasta and Broth:
Add the pasta to the pot, and then pour in the broth. Make sure the pasta is mostly covered in the liquid. Stir everything together, throw in the oregano, and add salt and pepper to taste.
Cook the Pasta:
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and cook, stirring occasionally, for about 10–12 minutes, or until the pasta is tender and most of the liquid has absorbed. Stir halfway through to prevent any sticking drama.
Finish It Off:
Once the pasta is cooked and the sauce has thickened to your liking, taste it and adjust the seasoning if needed. If you want a little extra flavor, sprinkle in some red pepper flakes—totally optional, but totally worth it.
Garnish and Serve:
Top with fresh basil or parsley, and finish with a sprinkle of Parmesan cheese. Serve hot and watch the empty plates magically appear.
