Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant, about 1 minute.

Add halved cherry tomatoes, salt, and pepper. Cook for 5-7 minutes until tomatoes soften and burst, creating a sauce.

Toss the drained pasta in with the tomatoes, adding reserved pasta water as needed to achieve a creamy consistency.

Stir in chopped basil and balsamic vinegar if using. Cook for another minute until basil wilts.

Remove from heat, sprinkle with Parmesan cheese, and adjust seasoning with salt and pepper.

Serve warm, garnished with extra basil and Parmesan cheese.