Preheat oven to 400°F (200°C). Place the Boursin cheese in the center of a 9x13 inch baking dish. Scatter cherry tomatoes and smashed garlic around it. Drizzle with olive oil, sprinkle oregano, red pepper flakes, salt, and pepper. Bake 25 to 30 minutes until cheese is golden and tomatoes have burst.

While the cheese bakes, cook pasta in salted boiling water until al dente (about 2 minutes less than package time). Reserve 1 cup pasta water, then drain.

Add the drained pasta to the baking dish. Pour in 1/4 cup reserved pasta water and toss with tongs until the sauce is creamy and coats every noodle. Add more water a splash at a time if needed. Scatter basil, drizzle a little olive oil, and serve immediately.