Sauté the aromatics

• Heat the olive oil in a large pot over medium heat.
• Add the onion and garlic and cook until softened and fragrant.

Add tomatoes and pasta

• Add the cherry tomatoes and cook briefly until they start to soften.
• Add the spaghetti, breaking them if needed to fit, and pour in the vegetable stock.
• Season with salt and pepper.

Cook in one pot

• Bring to a boil, then lower the heat and simmer, stirring regularly so the pasta doesn't stick.
• Cook until the pasta is al dente and the liquid has reduced into a creamy sauce.

Finish and serve

• Remove from the heat and stir in the grated parmesan.
• Serve topped with fresh basil leaves and extra parmesan if desired.