1. Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sauté until fragrant and translucent, about 3-4 minutes.
2. Add the diced tomatoes with their juice, followed by the vegetable broth. Stir in the oregano and basil.
3. Bring the mixture to a gentle boil. Add the pasta, ensuring it is submerged in the liquid. Mama Lou used to say, “Let the pasta soak up all those beautiful flavors.”
4. Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10-12 minutes.
5. Season with salt and pepper to taste. If desired, stir in grated Parmesan cheese until melted and combined.
6. Remove from heat and let it rest for a couple of minutes. Garnish with fresh basil leaves before serving.

Cooking alongside my sister Ouma, we often improvised, adding a splash of cream or a handful of spinach for that extra touch. This recipe is a canvas for your creativity, much like those afternoons spent experimenting in Mama Lou’s kitchen.