In a large pot or deep skillet, combine the dry penne pasta, vegetable broth, water, minced garlic, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium and continue to cook, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed, about 12 to 15 minutes.
Remove the pot from heat and stir in the olive oil, fresh basil pesto, and grated Parmesan cheese until the pasta is evenly coated.
Gently fold in the halved cherry tomatoes and chopped fresh basil leaves.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve immediately, garnished with extra Parmesan cheese and fresh basil if preferred.