In a large pot of boiling water add the tomatoes and boil for 1 minute. Drain and let cool just until you can handle them. Remove the skin, slice in half and remove the seeds, thinly slice.
Place the tomato slices in a large bowl and toss with the minced garlic, oregano, basil, salt, hot pepper flakes and olive oil. Cover with plastic and let sit 60 minutes at room temperature.
In the last 20 minutes or so in a large pot heat water and a little salt until boiling, cook pasta until al dente. Drain and toss with tomato mixture. If you like olives than add some sliced olives to the mixture, and toss together. Can be served immediately or refrigerate for a couple of hours and serve. Top with flakes of Parmesan cheese if desired. Enjoy!
Notes
Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1 1/2 to 2 cups of dried pasta to make 3 cups cooked. One cup of uncooked pasta is equal to approximately 70 grams (I measured with mezze rigatoni).Any leftovers should be stored in an airtight container and refrigerated. It will keep for 3-4 days in the fridge. I do not recommend freezing.