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In a large bowl, combine cherry tomatoes, ½ cup olive oil, garlic, basil, red pepper flakes, 1 teaspoon kosher salt, and black pepper.
Cover and let the mixture sit at room temperature for about 4 hours, allowing the tomatoes to release their juices and the flavors to meld.
Just before serving, bring a large pot of water to a boil. Add a splash of olive oil and 2 tablespoons kosher salt.
Add the angel hair pasta and cook according to the package directions until al dente (angel hair usually takes only 2–3 minutes).
Drain the pasta well and immediately add it to the bowl with the marinated tomatoes.
Add the Parmesan cheese and a handful of extra fresh basil. Toss everything together until the cheese melts slightly and coats the pasta.
Serve immediately in large bowls with additional grated Parmesan and fresh basil on top.