Place the tomatoes in a medium-sized, nonreactive bowl and add the vinegar, oil, oregano, basil, salt, and pepper. Stir gently to coat the tomatoes evenly. Cover and set aside for at least 1 hour (or you can refrigerate the tomatoes and bring them to room temperature before serving).

Generously salt a large pot of water and bring to a boil. Add the pasta and cook for 4 to 5 minutes. Drain well. Add the pasta to the bowl of tomatoes and toss to coat the pasta and distribute the tomatoes and basil. Taste and add salt and pepper if desired.