• Preheat oven to 350°F. Pat chicken pieces dry with a paper towel and season with salt and pepper on both sides. Rub chicken with olive oil.
• In a large bowl toss together the tomatoes, basil, red chili flakes and garlic. Drizzle with some olive oil and season lightly with salt and pepper. Add half of this mixture to the bottom of an oven safe pan that is large enough to lay the chicken pieces flat. Lay the chicken pieces on top of the tomato mixture trying not to overlap. Scatter the other half of the tomato mixture over top and around the chicken pieces.
• Bake chicken for about 1 1/2 hours until chicken is falling off the bone, stirring once. When chicken is done allow to cool slightly. Once cool enough to handle remove skin and shred the chicken pieces back into the tomatoes, throwing out the bones as you go. Toss tomatoes and chicken together and season to taste.
• Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain the pasta and pour the noodles into a large bowl. Toss with tomatoes and chicken and top with generous gratings of parmesan cheese.
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