In a large mixing bowl, combine halved cherry tomatoes, extra virgin olive oil, minced garlic, chopped basil, kosher salt, and red pepper flakes. Mix gently until the tomatoes are fully coated.

Cover the bowl tightly with plastic wrap and let it marinate at room temperature for about 4 hours.

Bring a large pot of salted water to a rolling boil. Add angel hair pasta and cook according to package instructions until al dente, about 3 to 4 minutes.

Drain the pasta and immediately toss it with the marinated tomato mixture in the bowl.

Scoop the pasta onto serving plates and grate fresh Parmesan cheese generously on top.