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In a large pot, sauté olive oil, whole garlic cloves, and quartered cherry tomatoes until fragrant and the tomatoes start to sweat.
Once the oil is flavored, remove the garlic cloves.
Add your rinsed lentils and enough water to cover them by about an inch. Season with salt and pepper. Cover and simmer for 30 minutes.
Check the water level (add more if it's looking too thick) and stir the dry pasta directly into the pot.
Cook for an additional 10 minutes until the pasta is al dente. The starch from the pasta will create a beautiful, creamy consistency.
Finish with a handful of fresh parsley, a final drizzle of extra virgin olive oil and some grated cheese.