Stack basil leaves on top of each other and roll length-wise, then slice in to small strips (this is called chiffonade).
In a large bowl, toss together the cooked pasta, diced tomatoes, olive oil, sea salt, cracked pepper and red pepper flakes. Set aside about a teaspoon of the fresh basil and stir the rest into the pasta.
Let sit for 10-20 minutes to create the luscious fresh tomato "sauce" to coat the pasta.
Stir and serve with the remainder of the basil on top.