In a large bowl, combine the halved cherry tomatoes, olive oil, and minced garlic. Add red pepper flakes, kosher salt, and black pepper. Toss and let meld at room temperature for 4 hours.

Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente, about 2-3 minutes, then drain.

Add the hot pasta to the tomato mixture and toss to coat thoroughly.

Sprinkle with freshly grated cheese and additional basil leaves, and toss until creamy.

Serve immediately in generous portions, garnishing with more cheese and fresh basil.