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Heat 2 tsp oil in a large non-stick skillet on medium heat. Add the chili flakes and the garlic and saute until tender.
Add the tomatoes, crushing them with a spoon. Stir in the oregano, salt and pepper, and simmer for 15 minutes.
Boil the pasta in salted water. Drain well and toss with the sauce. Sprinkle in the basil and the mozzarella. Toss until the cheese is melted. Check the seasoning.