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Combine the spaghetti, cherry tomatoes, diced tomatoes with their juices, garlic, onion, chicken broth, olive oil, red pepper flakes, salt, and black pepper in a large 12-inch straight-sided skillet or wide pot. The pasta will not be fully submerged — that is expected.
Bring the liquid to a boil over high heat, then reduce to a vigorous simmer. Cook, using tongs to toss and turn the pasta every 1–2 minutes, until the pasta is al dente — tender with a slight resistance at the center — and the liquid has reduced to a light, glossy sauce that clings to the strands, about 9–11 minutes. If the pan looks dry before the pasta is done, add water 1/4 cup at a time.
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