Heat a sauce pan with water to medium-high heat. Cook the noodles according to box instructions.
While the noodles cook, make the bruschetta. Dice the cherry tomatoes and red onion finely. Julianne the basil into small strips. Drain the canned tomatoes from the juice.
Add minced garlic, canned and fresh tomatoes, and dried basil into the bowl. Stir.
Add the additional olive oil, shaved parmesan cheese, red pepper flakes, and fresh basil.