Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil and add your pasta. Cook according to the box directions until it is al dente.

While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook slowly until the garlic is golden and fragrant.

Add the cherry tomatoes to the skillet with the garlic oil. Increase the heat slightly to medium. Cook for about 8 minutes until the tomatoes start to burst and release juice.

Before you drain the cooked pasta, dip a measuring cup into the pot. Save at least half a cup of the starchy pasta water. This is the secret to a smooth sauce.

Drain the pasta and add it directly into the skillet with the tomatoes. Toss everything together gently using tongs. The oil and tomato juice will start to coat the noodles.

Pour in the reserved pasta water a little at a time. Keep tossing the pasta over the heat. The starch in the water helps the oil turn into a creamy sauce.

Turn off the heat and throw in the fresh basil leaves. The residual heat will wilt the basil just enough to release its sweet aroma. Stir it through the pasta.

Sprinkle the grated Parmesan cheese over the top of the pan. Add salt and freshly ground black pepper to your liking. Serve the pasta while it is steaming hot and fresh.