1. Marinate the tomatoes: In a large mixing bowl (the one you’ll eventually toss the pasta in), combine your halved tomatoes, olive oil, minced garlic, red pepper flakes, and a good pinch of salt and pepper. Stir in the fresh basil. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for at least 4 hours. Don’t refrigerate it! The tomatoes need time and warmth to break down and mingle with the garlic and oil—this is your sauce. You can even let it sit up to 8 hours if you’re prepping in the morning for dinner.
2. Cook the pasta: When it’s time to eat, bring a large pot of salted water to a boil. Add your angel hair and cook it until just al dente (about 3 minutes). Reserve about ½ cup of the pasta water before draining—this starchy liquid helps bring the whole thing together.
3. Toss it all together: Add the hot, drained pasta directly into the bowl of marinated tomatoes. Toss well until the pasta is evenly coated. The heat from the pasta will gently warm the tomato mixture and intensify the flavors. Add a splash or two of reserved pasta water if it looks dry.
4. Cheese it up: Add the grated Parmesan or Pecorino and toss again until melted and silky. Now’s the time to add your optional extras—plop on some burrata, spoon on ricotta, or sprinkle with toasted pine nuts if you’re feeling fancy.