Pre-heat oven to 375° (190° celsius), lightly grease a medium-sized baking dish, cookie sheet or an oven safe pan.
Line the sliced cherry tomatoes (sliced side up) in baking dish, sprinkle with salt, oregano and hot pepper flakes, drizzle with 1 1/2 tablespoons olive oil and sprinkle with Parmesan cheese, bake in hot oven for approximately 20-40 minutes (depending how dried you desire the tomatoes).
Cook long pasta al dente in salted boiling water, drain.
In large pan (or leave in the oven safe pan) add 1 1/2 tablespoons olive oil and oven dried tomatoes (you can also add an extra 1-2 tablespoons of parmesan cheese if desired), saute on medium/high heat for approximately 1-2 minutes, add pasta and 1/2 ladle pasta water and continuously gently toss on medium high heat for 1 minute, serve immediately with extra Parmesan cheese and freshly chopped basil. Enjoy!