Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup cooking water, then drain pasta and set aside.

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

Gently stir in halved cherry tomatoes, salt, and pepper. Cook for 5-7 minutes until tomatoes soften and release their juices.

Add drained pasta to the skillet, tossing gently with the tomato mixture and reserved pasta water until desired sauce consistency is reached.

Stir in chopped basil leaves and balsamic vinegar, cooking for an additional minute over low heat.

Remove from heat and sprinkle grated Parmesan cheese over the warm pasta, tossing until cheese melts. Adjust seasoning if needed and serve.