Fill a large pot with water, adding kosher salt. Bring to a rolling boil.

Halve cherry tomatoes and mince garlic while waiting for the water to boil.

In a heatproof bowl, mix halved cherry tomatoes, minced garlic, olive oil, vinegar, salt, pepper, and optional red pepper flakes. Stir well.

Add pasta to boiling water, cook for 4-5 minutes until al dente. Reserve 1/4 cup pasta water and drain.

Pour reserved pasta water into the bowl with the tomato mixture, add drained pasta and grated Parmesan. Toss to combine.

Fold in chopped basil gently. Serve warm or at room temperature.