In a large mixing bowl, combine halved cherry tomatoes, a generous drizzle of extra virgin olive oil, minced garlic, and chopped fresh basil. Season with salt, red pepper flakes, and freshly ground black pepper. Cover the bowl and let it sit at room temperature for four hours.

While the tomatoes are marinating, bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to package directions, typically around 4–5 minutes, until al dente. Drain the pasta in a colander and reserve about a cup of the pasta water.

Transfer the drained angel hair pasta back into the pot over low heat. Pour the marinated tomato mixture over the pasta and toss gently to combine. Add reserved pasta water if needed for desired consistency.

Divide the pasta among serving plates and generously sprinkle with freshly grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.