1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente—usually about 8 to 10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic is golden and fragrant—about 2 minutes. Be careful not to burn it; Mama Lou always said burnt garlic is like a little kitchen heartbreak.
3. Add the halved cherry tomatoes to the skillet. Stir and cook for about 5 minutes, until the tomatoes start to soften and release their juices, creating a light sauce. You’ll notice the kitchen filling with that sweet, tangy aroma that always reminds me of summer evenings back home.
4. Drain the pasta and add it directly to the skillet with the tomatoes and garlic. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce and help it cling beautifully to every strand.
5. Remove from heat and stir in the torn basil leaves, Parmesan cheese, and lemon juice if using. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed; this step is where your dish truly comes alive.
6. If you’re adding nuts, sprinkle them on top just before serving to keep their crunch. This is a trick I learned from Ouma, who loves textural contrasts in her meals.

One thing Mama Lou always reminded me: cooking is as much about intuition as it is about following instructions. Feel the rhythm of the kitchen, breathe in the smells, and let your hands lead you toward a meal made with heart.