Follow these steps, just as Ouma and I did, learning from the patient guidance of Mama Lou, who showed us that cooking is as much about the heart as it is about the hands.

1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the halved cherry tomatoes to the skillet. Cook until they begin to soften and release their juices, about 5 minutes.
4. Stir in the cooked pasta, fresh basil leaves, and grated Parmesan cheese. Toss everything together until well combined.
5. Season with salt, pepper, and a pinch of red pepper flakes if you desire a hint of spice. Cook for an additional 2 minutes to let the flavors meld.
6. Remove from heat and serve immediately, garnished with additional Parmesan cheese if desired.

Remember, as Mama Lou would say, “Taste as you go.” This practice not only ensures the flavors align perfectly but also lets you connect with the dish on a personal level.