Bring a large pot of salted water to a vigorous boil over high heat. Add 12 ounces of pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and optionally ¼ teaspoon red pepper flakes. Sauté for 1 minute until fragrant.

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

Add the drained pasta to the skillet with the tomato mixture. Toss gently, adding reserved pasta water for desired consistency.

Fold in ½ cup of chopped basil and 1 tablespoon of balsamic vinegar. Cook for an additional minute until basil is wilted.

Remove from heat, sprinkle ¼ cup of grated Parmesan cheese, and toss to mix. Adjust seasoning with salt and pepper.

Serve immediately, garnishing with extra basil and Parmesan.