In a large bowl, combine halved cherry tomatoes, extra virgin olive oil, minced garlic, salt, freshly cracked black pepper, and red pepper flakes. Toss gently and let sit at room temperature for about 4 hours.

Bring a large pot of salted water to a boil. Add a splash of olive oil, then carefully add your pasta, stirring occasionally. Cook according to package instructions until al dente, about 8-10 minutes.

Reserve a cup of pasta water, drain the rest, and transfer the hot pasta to the bowl with the tomato mixture. Toss gently, adding reserved pasta water if needed.

Finely chop fresh basil leaves and sprinkle them over the pasta. Grate cheese and mix it in. Adjust seasoning as desired.

Distribute the pasta into bowls, garnishing with extra basil and cheese. Serve immediately.