In a large mixing bowl, combine halved cherry tomatoes with olive oil, minced garlic, chopped basil, red pepper flakes, and a pinch of salt and pepper. Cover and let sit for about 4 hours.

While the tomatoes marinate, bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 3–4 minutes until al dente. Drain in a colander.

Transfer the hot, drained pasta to a large serving bowl and pour in the marinated tomatoes with all their juices. Toss gently to combine.

Plate the pasta, garnish with freshly grated Parmesan cheese and additional basil. Serve chilled or at room temperature.