½cupchicken bone broth (such as Kettle & Fire) or vegetable broth
kosher salt & freshly ground pepper
grated Parmigiano-Reggiano cheese
fresh basil, torn
Cook the pasta in heavily salted water for 3 minutes under al dente from what the instructions on the box specify. Drain the pasta once it is cooked.
Heat olive oil in a 10" skillet over medium heat and add the sliced garlic before the oil gets hot. Cook for 2-3 minutes. This will infuse the olive oil with the garlic flavor without burning the garlic.
Add the cherry tomatoes, and increase the heat to medium-high.
Cook for about 4 minutes until the tomatoes start to burst. I prefer not to burst all tomatoes to give a mix of textures.
Add white wine and reduce it down by about half.
Add chicken bone broth and cook for 2 more minutes.
Add the cooked pasta and swirl it with the liquid using tongs or a spatula. Season at this point with salt and pepper.
cooking for about 3 minutes until most of the liquid is absorbed and the pasta is al dente.
Add the butter and swirl until it is melted.
Remove from heat and add the grated parmesan and torn basil.