1. Preheat the oven to 400°F or 200°C.

2. Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions until it reaches the al dente stage, which should be firm to the bite. Drain the pasta and set it aside for now.

3. Heat some olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and cook until it softens, about 5 minutes. Next, add the minced garlic and cook for another minute.

4. Add the halved cherry tomatoes, canned crushed tomatoes, vegetable broth, and dried oregano to the skillet. Stir everything together to combine, then bring the sauce to a simmer. Once it's simmering, reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally to prevent burning. Season the sauce with salt and pepper to taste.

5. In a large serving dish, combine the cooked pasta and tomato sauce. Top the pasta with grated mozzarella cheese and a sprinkle of chopped fresh basil. Finally, add some grated parmesan cheese and serve the dish immediately.