1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Remember to stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic slices and red pepper flakes, cooking gently for about 1-2 minutes until fragrant and golden but not burnt—this step fills the kitchen with a smell that always takes me back to Mama Lou’s kitchen.
3. Add the cherry tomatoes to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. You want a little saucy texture here, but it’s perfectly fine if some tomatoes remain whole.
4. Once the pasta is cooked, reserve about 1/4 cup of the pasta water and then drain the rest.
5. Add the drained pasta directly to the skillet with the tomatoes and garlic. Toss gently to combine, then pour in the reserved pasta water to help create a silky sauce that clings beautifully to each strand.
6. Remove from heat and stir in the chopped basil and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. The cheese melts into the sauce, making every bite rich and comforting.
7. Serve immediately, garnishing with extra Parmesan and a few more basil leaves if you like. I always think a little sprinkle of love—and cheese—makes the meal complete.

One little tip from my experience: don’t skip reserving the pasta water. That magical splash is what Mama Lou taught me to use to bring a sauce together when time was tight but flavor couldn’t be compromised.