In a medium bowl, combine halved cherry tomatoes, olive oil, minced garlic, chopped basil, kosher salt, and red pepper flakes. Stir well and let marinate for 4 hours.

Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions (3-5 minutes) until al dente. Reserve a cup of pasta water, then drain.

In the same pot, return the drained pasta and add the marinated tomato mixture. Toss gently and add reserved pasta water if needed for consistency.

Divide the pasta among serving plates, top with grated Parmesan cheese, and garnish with extra basil leaves before serving.