2 pints (450 grams) cherry or grape tomatoes, halved
1/4 cup (60 mL) extra virgin olive oil
3 cloves garlic, minced
12 basil leaves, plus extra for garnish
dash crushed red pepper flakes
freshly ground black pepper
8 ounces (225 grams) dried angel hair pasta
3/4 cups (170 grams) freshly grated parmesan cheese (plus extra for serving)
Cut 9 of the basil leaves in a chiffonade. (Reserve remaining leaves for garnish.)
Combine tomatoes, olive oil, garlic, sliced basil, red pepper flakes, 1/2 teaspoon salt, and a sprinkle of black pepper in a large bowl. Cover with plastic and macerate at room temperature for 3-4 hours.
Before serving, bring a large pot of water to a boil. Add a handful of salt and about a teaspoon or two of olive oil. Add pasta to boiling water, cook until al dente (2-3 minutes). Reserve 1/2 cup pasta water, then drain pasta.
Add pasta to tomatoes, then add parmesan and remaining basil leaves. Toss with a large tongs, adding pasta water a tablespoon at a time, if needed to prevent noodles from sticking.
Top each serving with additional parmesan and whole basil leaves.