In a large pot, bring salted water to a boil and cook spaghetti until al dente, about 8-10 minutes. Drain and cool slightly.

In a mixing bowl, combine tomatoes, red onion, basil, garlic, oregano, salt, pepper, and olive oil. Let marinate for 10-15 minutes.

In a serving bowl, toss spaghetti with additional olive oil, then fold in bruschetta mixture. Adjust seasoning if needed.

Drizzle with balsamic glaze and garnish with basil and cheese if desired. Serve immediately.