Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until al dente, reserving 120 ml of the starchy cooking water before draining.

While the pasta cooks, heat 30 ml of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sizzling gently for about 1 minute until fragrant but not browned.

Add the halved cherry tomatoes, kosher salt, and black pepper to the skillet. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the tomatoes soften, burst, and release their natural juices.

Transfer the drained pasta directly into the skillet with the tomatoes. Pour in a splash of the reserved pasta water along with the remaining tablespoon of olive oil, tossing vigorously over low heat to coat the strands.

Remove the skillet from heat. Fold in the freshly torn basil and grated Parmesan cheese until evenly distributed, then serve immediately.