Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.

Halve the cherry tomatoes and mince the garlic. Set them aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Add halved cherry tomatoes to skillet; cook for 5 minutes until softened and bursting.

Drain tuna and fold into the skillet with tomatoes; heat through for 2-3 minutes.

Season the mixture with salt and black pepper for taste.

Reserve 1/2 cup pasta cooking water, drain pasta, and add to the skillet with the sauce.

Remove from heat and stir in lemon zest, basil, and lemon juice, adding reserved water if needed.

Serve immediately in bowls, garnished with extra basil or olive oil.