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Position the rack in the middle and preheat the oven to 425 F
Drizzle a tbsp of olive oil in a Dutch oven. Place brie in the middle and spread cherry tomatoes around it. Drizzle remaining olive oil on top and add capers.
Bake uncovered for about 35 minutes until tomatoes and brie are lightly charred.
Meanwhile, bring a large pot of water to boil. 10 minutes before baking is done, start cooking the pasta al dente. Reserve ½ cup of pasta cooking water and drain.
When the tomatoes and brie are done baking, remove them from the oven and add garlic and parmesan cheese. Stir vigorously with a rubber spatula breaking up the tomatoes. Add pasta cooking water to your desired thinness. Add salt and pepper to taste. Add pasta and toss to combine.
Top with freshly grated parmesan cheese and garnish with basil leaves if desired.