In a large bowl, combine halved cherry tomatoes, a generous splash of olive oil, minced garlic, and chopped basil. Season with salt and red pepper flakes to taste. Cover with plastic wrap and let marinate at room temperature for about four hours.

Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook until al dente, about 2-4 minutes. Reserve some cooking water, drain the pasta.

In a large serving bowl, add the drained angel hair pasta to the marinated tomato mixture, along with the accumulated juices. Toss gently to combine, adding reserved pasta water as needed.

Serve immediately, garnished with freshly grated Parmesan cheese.