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Preheat the oven to 400 °F.
In a 9×13-inch ceramic casserole dish, place the Boursin cheese in the middle of the dish, then surround it with the cherry tomatoes, red onion and garlic.
Drizzle the olive oil on top of the vegetables and season them with oregano, salt, and pepper. Use your hands to gently coat the vegetables in the oil and seasonings.
Bake for about 25-30 minutes, or until tomatoes start to burst and the onion softens.
Meanwhile, cook the pasta according to the package instructions. Reserve a half cup of cooking liquid to thin the sauce. Set the cooked pasta and reserved pasta water aside.
Stir the cheese and tomatoes in the casserole dish, gently squishing the tomatoes.
Add the sliced fresh basil, if using, and stir until evenly distributed, then add the cooked pasta and toss until evenly coated in sauce.
Slowly add pasta water to help thin the sauce to your desired consistency (I only needed ¼ cup).
Serve immediately with more fresh basil and parmesan cheese, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.