Bring a large pot of salted water to boil. Add whole wheat spaghetti and cook until al dente (about 8-10 minutes). Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in chopped tomatoes. Cook for approximately 5 minutes until softened.

Pour in chicken broth, stir well, and let simmer for another 5 minutes.

Toss cooked spaghetti into the skillet with the sauce until evenly coated.

Remove from heat. Stir in fresh basil and sprinkle with Parmesan cheese before serving.