Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of starchy pasta water.
While the pasta cooks, heat a generous splash of olive oil in a wide skillet over medium heat until it shimmers and begins to smell fragrant.
Add the finely chopped garlic and chili flakes to the skillet, sautéing for about 30 seconds until the garlic is just golden and aromatic, being careful not to burn it.
Add the cherry tomatoes to the skillet, cooking until they burst and release their juices, about 3-4 minutes, stirring occasionally. The tomatoes should become soft and glossy.
Gently toss the drained pasta into the skillet with the tomato mixture, adding a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.
Add the chopped basil and season with salt and pepper, stirring to combine the flavors evenly.
Sprinkle the freshly grated Parmesan over the pasta, then drizzle with a little more olive oil for richness.
Give everything one last gentle toss to distribute the cheese and herbs, then serve immediately while hot and glossy.
