1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Be careful not to let the garlic burn.
3. Add the diced tomatoes with their juices and the dried oregano. Stir to combine, then let it simmer for about 10 minutes, allowing the flavors to meld together.
4. Taste the sauce and season with salt and pepper as needed. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Toss the cooked linguine in the sauce until well coated. Add the Parmesan cheese and toss again to combine, letting the cheese melt into the sauce.
6. Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of lemon zest for a burst of freshness.

As you prepare this dish, remember that cooking is as much about intuition as it is about following instructions. Trust your taste buds and adjust the seasoning as you go!