In a medium bowl, combine halved cherry tomatoes with extra virgin olive oil, minced garlic, kosher salt, black pepper, and optional red pepper flakes. Stir gently and let sit for 15 minutes.

While the tomatoes marinate, fill a large pot with water and bring it to a rolling boil. Add salt and cook the spaghetti or linguine according to package instructions, reducing the cooking time by 1-2 minutes.

Before draining the cooked pasta, scoop out 1/4 cup of pasta cooking water and set it aside. Drain the pasta in a colander.

Transfer the drained hot pasta to the bowl with marinated tomatoes. Add the reserved pasta water and Parmesan cheese. Stir to combine.

Using tongs, toss the pasta with the tomato and oil mixture for about 60 seconds to create a creamy glaze.

Right before serving, gently fold in torn fresh basil leaves. Serve immediately.