In a large mixing bowl, combine cherry tomatoes, olive oil, minced garlic, basil leaves, red pepper flakes, salt, and black pepper. Toss everything together and cover with plastic wrap to let sit for 4 hours.

Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente, about 2-3 minutes. Drain, reserving some pasta water.

Add the drained pasta to the bowl with the tomato mixture. Gently toss to coat the pasta. If dry, add a splash of reserved pasta water.

Transfer to serving plates, sprinkle with Parmesan cheese and garnish with basil leaves. Serve immediately while warm.