Cook the pasta according to the cooking instructions.
Meanwhile, gently heat the olive oil in a deep frying pan with a lid.
Add the garlic, oregano, and chilli flakes to the pan and let cook until the garlic just begins to sizzle.
Turn the heat up to high, then add the tomatoes to the pan. Cook for a few minutes with the lid on the pan, shaking from time to time until the tomatoes are juicy and blistered.
Add the balsamic vinegar, most of the basil, and salt and pepper to taste. Cook for a minute or two longer.
Scoop out a cup of cooking water, then drain the pasta. Add the pasta to the pan and loosen the whole dish with a few splashes of the reserved cooking water.
Ladle the pasta into dishes, then scatter with parmesan and the rest of the basil leaves. Finally, drizzle over a little more olive oil.