In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add your choice of pasta, cooking it until al dente, usually around 8–10 minutes. Reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and optional red pepper flakes, sautéing for about 1 minute until the garlic turns fragrant and golden.

Add the halved cherry tomatoes to the skillet, seasoning with salt and pepper. Stir and cook for 5–7 minutes until they soften and their juices start to release.

Toss the drained pasta directly into the skillet with the tomato mixture. Gradually add reserved pasta water to achieve your desired sauce consistency.

Stir in chopped fresh basil and balsamic vinegar if using, and cook for another minute.

Remove the skillet from the heat and sprinkle grated Parmesan cheese over the top, tossing to combine everything evenly.

Plate your Tomato Basil Pasta warm, garnishing with extra basil and Parmesan if desired. Serve immediately.