Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Pour in the canned diced tomatoes (with their juice), dried basil, and dried oregano. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Add the cooked pasta to the tomato sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Season with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese.

Serve immediately, garnished with fresh basil leaves if desired.