Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Pour in the diced tomatoes with their juice and the vegetable broth.
Stir in the dried oregano, dried basil, salt, and black pepper.
Bring the mixture to a gentle boil.
Add the ditalini pasta to the skillet and stir to combine.
Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta.
Stir well to combine and melt the cheese into the sauce.
Garnish with chopped fresh parsley before serving.