In a large mixing bowl, combine halved cherry tomatoes, generous drizzles of olive oil, and minced garlic. Sprinkle in red pepper flakes, 1 teaspoon of salt, and freshly cracked black pepper. Tear in fresh basil leaves. Cover and let it sit at room temperature for 4 hours.

Bring a large pot of salted water to a boil, then add a splash of olive oil. Add pasta and cook according to package instructions, about 8-10 minutes.

Once pasta is cooked, reserve about ½ cup of pasta water, then drain. Add hot pasta to the tomato mixture.

Fold in freshly grated cheese while pasta is warm. Gradually incorporate reserved pasta water to achieve desired consistency.

Transfer pasta to serving bowls. Garnish with additional basil and extra cheese. Serve immediately.