Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the diced tomatoes, salt, pepper, and oregano. Simmer for about 10-15 minutes until the tomatoes break down and the sauce thickens.

Add the cooked macaroni to the skillet with the tomato sauce. Stir well to combine and heat through for an additional 2-3 minutes.

Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.