In a large pot or Dutch oven, heat olive oil over medium heat. Add finely chopped onion and cook for about 3-4 minutes until translucent.

Once the onions are softened, add minced garlic and cook for an additional 1-2 minutes. Stir in Italian seasoning and red pepper flakes.

Pour in crushed tomatoes and vegetable broth. Stir the mixture well, allowing it to simmer for about 5 minutes.

Add pasta to the pot, stir well, then bring to a boil. Lower the heat to a simmer and cover, cooking for 10-12 minutes.

When pasta is al dente, toss in fresh basil and any optional add-ins. Stir together for 2 minutes to meld flavors.

Remove from heat, let it sit for a couple of minutes, then serve with freshly grated Parmesan cheese.