1. In a large pot or Dutch oven, combine the spaghetti, chicken broth, diced tomatoes, and garlic. Stir gently to ensure the spaghetti is fully submerged in the liquid.
2. Add the dried oregano, basil, red pepper flakes, and a pinch of salt and pepper. Stir to combine.
3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the spaghetti simmer, stirring occasionally, for about 10-12 minutes or until the pasta is al dente and the liquid has reduced to a creamy sauce.
4. Once cooked, remove the pot from heat. Stir in the grated Parmesan cheese until well combined and creamy.
5. Taste and adjust seasonings if needed. Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese, if desired.

As you watch the spaghetti transform into a luscious, flavorful dish, you might recall moments in the kitchen with loved ones, much like I do with my sister Ouma, who always managed to sneak an extra sprinkle of cheese when she thought no one was looking.