In a large bowl, combine halved cherry tomatoes, ½ cup of extra-virgin olive oil, minced garlic, torn basil leaves, red pepper flakes, salt, and freshly cracked black pepper. Gently mix the ingredients together, ensuring the tomatoes are well-coated. Cover the bowl with plastic wrap and let it marinate at room temperature for about 4 hours.

Fill a large pot with water and add a generous amount of salt along with a splash of olive oil. Bring to a rolling boil over high heat. Once boiling, add your choice of pasta and cook according to package directions until al dente, typically around 2-3 minutes for fresh pasta. Drain the pasta well, reserving a small cup of pasta cooking water for later use.

Transfer the drained pasta to the bowl with the marinated cherry tomatoes. Toss everything gently to allow the pasta to absorb the flavorful sauce, ensuring that each piece of pasta is coated.

Fold in a generous handful of freshly grated cheese, such as Parmesan, along with extra fresh basil leaves. Toss everything lightly yet thoroughly, allowing the cheese to melt into the warm pasta.

Spoon the fresh cherry tomato pasta into serving bowls, sprinkling additional grated cheese and a pinch of red pepper flakes on top if desired. Serve immediately.