Heat the olive oil in a large Dutch oven or deep saucepan over medium-high heat.

Add the chopped onion and cook for about 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.

Add the halved cherry tomatoes to the pot. Cook for 1 to 2 minutes, stirring occasionally, until they just begin to soften.

Season with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.

Add the dry linguine and pour in the broth. Increase the heat to high and bring to a boil.

Once boiling, reduce the heat to medium. Cook for about 10 minutes, stirring frequently to prevent sticking, until the pasta is fully cooked and the liquid has reduced to a saucy consistency.

Remove from heat. Serve topped with the Parmesan, fresh basil, and a drizzle of olive oil.