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Cook pasta: Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 – 2 minutes before the suggested cooking time. Reserve up to ½ cup of pasta water.
Sauce: While the pasta cooks, prepare the sauce. In a large frypan, bring the olive oil to heat. Add the garlic cloves to the oil and cook for 2 – 3 minutes or until slightly golden. Add the cherry tomatoes to the frypan and cook for 7 – 10 minutes or until they have burst open and create a jammy sauce. Season with a generous amount of salt and pepper and stir through the chilli flakes if using.
Garlic: Remove the garlic from the sauce and mash into a paste with the back of a large knife. Add the garlic back to the sauce and stir through.
Add pasta and herbs: On a low heat, toss the pasta through the sauce while slowly incorporating the pasta water until you have a silky and glossy sauce. You may not need all the pasta water so do this step slowly. Turn the heat off and stir through two thirds of the basil.
Serve: Sprinkle over the cheese and remaining fresh basil. Finish off with a drizzle of olive oil and serve immediately.