Cooking this dish is like weaving a tapestry of flavors, each step adding to the rich narrative of the meal. Here’s how you can create your own story:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. This step always reminds me of Mama Lou, who believed that the scent of sautéing onions is the best way to welcome guests.
2. Add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Season with dried basil, oregano, salt, and pepper. Bring the mixture to a boil.
4. Add the spaghetti, ensuring it is fully submerged in the liquid. Reduce the heat to a simmer and cook for about 10-12 minutes, stirring occasionally to prevent sticking.
5. Once the pasta is al dente and the sauce has thickened, remove the pot from heat. Allow it to sit for a few minutes before serving, letting the flavors meld together.
6. Garnish with fresh basil leaves and a generous sprinkle of Parmesan cheese before serving. This final touch always takes me back to Mama Lou’s kitchen, where the aroma of fresh herbs was a staple.