Begin by bringing a large pot of salted water to a boil.

Add the campanelle pasta to the boiling water and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander and set aside.

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

Stir in the cherry tomatoes and oregano, cooking for about 5 minutes until the tomatoes soften.

Add the drained campanelle to the skillet and toss to combine.

Season the dish with salt and pepper to taste. Sprinkle the fresh basil and grated Parmesan on top.

Serve the pasta warm, garnished with extra Parmesan if desired.