Combine the cherry tomatoes, ? cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and 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 (2 to 3 minutes).

Drain the pasta well and add it to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves; toss well.

Serve in big bowls with extra cheese on each serving.