Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant. Add cherry tomatoes and cook until they begin to soften, about 5 minutes.

Add the cooked pasta to the skillet with tomatoes. Toss well, adding reserved pasta water a little at a time to create a light sauce. Stir in basil and Parmesan cheese. Season with salt and pepper. Serve warm.