In a large pot, add the extra virgin olive oil and heat it over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute, just until fragrant.

Gently stir in the can of diced tomatoes along with their juices.

Pour in the low-sodium vegetable broth and add the pasta. Bring to a boil, then reduce heat to low. Cover and simmer for about 10 minutes, stirring occasionally.

Once the pasta is cooked, remove the pot from heat and fold in the chopped fresh basil.

Dish up the pasta immediately and, if desired, sprinkle some Parmesan cheese on top.