Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt, then toss in your chosen pasta. Cook according to package instructions, usually around 8-10 minutes, until al dente.

While the pasta cooks, heat a large skillet over medium heat and add olive oil. Once shimmering, introduce minced garlic and stir for about 30 seconds.

Add halved cherry tomatoes to the skillet. Sauté for about 5-7 minutes until they soften and release their juices.

Sprinkle salt and pepper to taste, then add torn basil leaves to the sauce, stirring gently for another 2-3 minutes.

Once the pasta is al dente, reserve a cup of pasta water, drain and add drained pasta to the skillet. Toss together gently.

If the mixture seems dry, add a splash of reserved pasta water until you achieve the desired consistency.

Serve hot, garnishing each plate with grated Parmesan cheese and red pepper flakes if desired.