Fill a large pot with water, add salt, and bring to a boil. Cook 12 ounces of pasta according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and optional red pepper flakes, sautéing for 1 minute until fragrant.

Add 4 cups of halved cherry tomatoes, seasoning with salt and black pepper. Cook for 5-7 minutes until softened and bursting.

Combine the cooked pasta with the tomato mixture in the skillet. Toss gently and stir in reserved pasta water until desired sauce consistency.

Incorporate ½ cup of chopped basil and 1 tablespoon of balsamic vinegar, cooking for about 1 minute until basil wilts.

Remove from heat and sprinkle in ¼ cup of grated Parmesan cheese. Toss to combine and season to taste.

Serve warm, garnished with extra basil and Parmesan as desired.