In a medium bowl, combine the tomatoes, garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes. Let the mixture sit for at least 30 minutes.
Bring a large saucepan of salted water to a boil. Cook the fusilli according to package instructions. Drain the pasta in a colander and rinse with cold water.
Transfer the pasta to a large bowl. Use a slotted spoon to add the tomatoes to the pasta. Stir in enough of the juices from the tomato bowl to coat the pasta, about 2-3 tablespoons. Fold in the basil and remaining salt and pepper before serving.