Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, then add 12 ounces of pasta. Cook until al dente, about 8–10 minutes, stirring occasionally. Reserve ½ cup of the pasta water before draining the rest in a colander.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and ¼ teaspoon of red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.

Add 4 cups of halved cherry tomatoes to the skillet. Season with salt and freshly ground black pepper to taste. Cook for 5–7 minutes, stirring until the tomatoes have softened and begun to release their juices.

Once the tomatoes are cooked, add the drained pasta directly into the skillet. Stir everything together gently, adding the reserved pasta water until you achieve your desired sauce consistency.

Stir in ½ cup of roughly chopped fresh basil and 1 tablespoon of balsamic vinegar into the pasta. Cook for an additional 1 minute.

Remove from heat and sprinkle ¼ cup of grated Parmesan cheese over the pasta, tossing gently. Taste and adjust seasoning, then serve warm.