Begin by halving the cherry tomatoes and placing them in a large mixing bowl. Drizzle with extra virgin olive oil, and add minced garlic, chopped basil, salt, red pepper flakes, and black pepper. Gently toss everything together, ensuring the tomatoes are well-coated. Cover the bowl with plastic wrap and let it sit at room temperature for at least 4 hours to develop rich flavors.

When the tomatoes have marinated and soaked up the flavors, bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to package instructions until it's al dente, usually around 3-4 minutes. Drain the pasta, reserving a small cup of the cooking water.

While the pasta is still warm, immediately toss it with the marinated tomato mixture in the bowl. Use tongs to combine gently, allowing the warm pasta to soak up the delicious tomato juices and herbs. If the mixture seems dry, add a splash of the reserved pasta water to achieve your desired consistency.

To serve, divide the pasta into bowls and generously sprinkle with freshly grated Parmesan cheese. For an extra touch of freshness, add more chopped basil on top. Enjoy this light and colorful dish immediately while the flavors are vibrant.