Cook pasta according to the package directions until al dente. Reserve about 1 cup of pasta cooking water for later use, then drain the pasta and set aside.

Heat a medium saucepan over high heat. Add the cherry tomatoes and cook, stirring occasionally, until they are charred and begin to burst, about 5-7 minutes.

Reduce the heat to medium, add the minced garlic to the tomatoes, and sauté for about 1 minute until the garlic turns golden but not burnt.

Pour in the broth and bring to a simmer. Let the mixture simmer gently, stirring occasionally, until the liquid reduces slightly and thickens to your desired consistency, about 10-15 minutes.

Drizzle the olive oil into the sauce and add a handful of fresh basil leaves. Season with salt and black pepper to taste.

Add the cooked pasta to the saucepan, tossing well to coat the pasta with the sauce. If the sauce seems too thick or dry, gradually add the reserved pasta water until the desired consistency is reached.

Plate the pasta and sprinkle generously with grated Parmesan cheese and more fresh basil.