1-First, cook the pasta in a pot of heavily salted boiling water until it’s al dente, which takes about 8-10 minutes. Be sure to reserve 1/2 cup of the pasta water before draining it helps blend the sauce perfectly later. While the pasta cooks, heat the olive oil in a large skillet over medium heat.

2-Next, add the cherry tomatoes to the skillet and cook them until they soften, around 5 minutes. Then, stir in the minced garlic, salt, and red pepper flakes, cooking for about 1 more minute until everything smells amazing. Use a tool like a potato masher to gently burst the tomatoes and let their juices flow, creating a rich sauce in another 5 minutes.

3-Finishing Touches Combine the drained pasta with the sauce in the skillet, then mix in the chopped fresh basil and parmesan cheese. Toss everything well and add some of that reserved pasta water if the sauce needs thinning. Serve it right away, topped with extra basil and cheese for a fresh finish. This step ensures the flavors meld beautifully without overcooking.