In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn’t stick. Adjust the heat accordingly especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
Off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately (if you want it slightly thicker, let it rest 5-10 minutes; it will thicken as it stands).
Notes
Noodles: I use regular spaghetti noodles with a cooking time of 10-11 minutes for al dente on the back of the package. Incidentally, whole wheat spaghetti works well in this recipe, too - increase the broth to 3 cups and check the package directions for correct cooking time.Basil: if you don't have fresh basil, try subbing in 1 to 2 teaspoons dried basil, and add it with the dried oregano instead of at the end.