Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente. Before draining, reserve about 1 cup of the starchy pasta water.

Start the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes, until the garlic is fragrant. Be careful not to let the garlic brown.

Cook the Tomatoes: Add the cherry tomatoes to the skillet. Increase the heat to medium. Cook for 8-10 minutes, stirring occasionally. As the tomatoes soften, use the back of a spoon or spatula to gently press down on them to help them burst and release their juices.

Combine and Finish: When the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the tomatoes. Add a few tablespoons of the reserved pasta water to the skillet. Stir everything together. The starchy pasta water will help the sauce cling to the pasta and create a smooth, emulsified sauce.

Add Basil and Serve: Stir in the fresh basil leaves. Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese.