Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

• 12 oz (340g) penne, fusilli, or rotini pasta
• 1 pint (300g) cherry tomatoes, halved
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 4 cups (1L) vegetable or chicken broth (warm)
• ½ cup (120ml) heavy cream
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• salt & black pepper to taste
• ½ cup grated Parmesan (optional)

Instructions

1. Sauté Aromatics:
   Heat olive oil in large pot over medium heat.
   Add onion; sauté 3-4 minutes until soft.
   Add garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
2. Combine Ingredients:
   Add pasta, cherry tomatoes, broth, salt, and pepper.
   Stir well to submerge pasta.
3. Simmer:
   Bring to boil, then reduce heat to medium-low.
   Cover and simmer 12-15 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
4. Finish & Serve:
   Stir in cream and fresh basil.
   Simmer uncovered 2 more minutes.
   Remove from heat; stir in Parmesan (if using).
   Adjust seasoning; garnish with extra basil and pepper.