In a large mixing bowl, combine halved cherry tomatoes, olive oil, minced garlic, basil leaves, red pepper flakes, salt, and pepper. Mix gently but thoroughly and let it sit for about 4 hours.

Meanwhile, bring a large pot of water to a boil, add a splash of olive oil and salt. Cook your pasta according to package instructions, about 2-3 minutes for al dente.

Drain the pasta and transfer it to the bowl with the tomato mixture. Toss gently to combine.

Fold in your choice of cheese and additional basil leaves.

Serve by spooning portions into bowls, topping with extra cheese and red pepper flakes if desired.