Prepare the tomatoes and cut them into quarters.

Pour-in the tonno in a large bowl.

Mix basil leaves, garlic, salt and oregano. Add olive oil and mix well.

Put in the refregerator for 30 minutes.

Meanwhile, bring a large pot of water to a boil, adding salt and a splash of oil. Cook the pasta al dente. Drain.

Add the pasta to the prepared cold mixture and toss to combine. Serve topped with basil leaves.