Boil a large pot of salted water. Cook pasta according to package instructions until al dente, around 8-10 minutes. Reserve ½ cup starchy pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant and golden.

Add cherry tomatoes, salt, and pepper to the skillet. Cook over medium heat for 5-7 minutes until softened and juices are released.

Combine drained pasta with the tomato mixture in the skillet. Toss gently, adding reserved pasta water gradually until a saucy consistency is achieved.

Stir in chopped basil and balsamic vinegar. Cook for another minute to wilt the basil and enhance flavors.

Remove from heat, sprinkle with Parmesan cheese, and adjust seasoning with salt and pepper if desired. Serve warm.