Heat a large skillet over medium heat.

Add the olive oil to the skillet and let it heat for about a minute.

Once the oil is hot, add the chopped onion to the skillet.

Cook the onion, stirring occasionally, for about 5 minutes, or until it becomes soft and translucent.

Add the minced garlic to the skillet and sauté for 1 more minute, making sure it doesn't burn.

Pour in the diced tomatoes, including the juice from the can, and stir to combine.

Sprinkle in the dried basil, dried oregano, and red pepper flakes, stirring again.

Season the mixture with salt and black pepper to taste.

Add the vegetable broth to the skillet and bring the mixture to a simmer.

Once simmering, add the pasta to the skillet, stirring to ensure it is evenly submerged.

Cover the skillet with a lid and let the pasta cook for about 10-12 minutes, or until it is al dente.

Check the pasta occasionally, stirring to prevent it from sticking, and adjust the heat if necessary to maintain a simmer.

When the pasta is cooked, stir in the heavy cream and let it simmer for another 2-3 minutes to thicken slightly.

Once the sauce has thickened, remove the skillet from the heat.

Sprinkle in the grated Parmesan cheese and stir until it is fully melted and incorporated into the sauce.

Taste the sauce and adjust seasoning with more salt or black pepper if needed.

Garnish with fresh basil leaves before serving.

Serve the creamy tomato pasta hot, enjoying the rich and flavorful dish.