1. Slice cherry tomatoes in half

2. Dice garlic

3. Heat a large pan and coat with olive oil

4. Add garlic and chili flakes; cook for 2 minutes, stirring frequently so it doesn’t burn

5. Add cherry tomatoes and cook until they have softened (5-8 mins)

6. Meanwhile, bring a large pot of water to a boil; add salt, then noodles. Cook 1 minute less than package instructions (al dente)

7. Add cooked noodles, parmesan cheese, basil, and ¼ cup reserved pasta water to sauce

8. Stir until the liquid becomes absorbed and all noodles are well coated

9. Serve with extra parmesan, basil and season to your liking