Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the black pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before serving, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the package directions, approximately 2 to 3 minutes. Drain the pasta well and add to the bowl with the cherry tomatoes.

Add the cheese and some extra fresh basil leaves, then toss well. Serve in big bowls with extra cheese on each serving.