Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the broad beans 3–4 minutes before the end of the cooking time and cook until tender.
Meanwhile, heat the oil in a large frying pan, add the garlic and cook for 30 seconds, then stir in the tomatoes. Cook for a couple of minutes until soft, then squash with the back of a spoon to make a very rough sauce. Season well.
Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the tomato sauce, adding a little cooking water to loosen if needed.
Spoon into serving bowls and crumble over the goats’ cheese. Serve sprinkled with the oregano leaves.