Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, usually 8-10 minutes, until al dente. Reserve about 1 cup of the starchy pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Add minced garlic and red pepper flakes to the skillet and sauté for 1 minute until fragrant.

Pour in the canned diced tomatoes, dried oregano, and broth. Stir well and bring to a simmer. Cook for 5-7 minutes to thicken the sauce.

Drain the cooked pasta and add it to the skillet. Toss the pasta in the sauce until fully coated.

Stir in basil, parsley, and half of the grated Parmesan cheese. Adjust consistency with reserved pasta water if needed.

Serve immediately, garnished with the remaining Parmesan cheese and a drizzle of olive oil.