Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large baking dish or rimmed sheet pan, toss the cherry tomatoes with olive oil, smashed garlic, red pepper flakes, salt, and pepper.
Step 3: Roast for 20 minutes, or until the tomatoes have burst and the juices are bubbling.
Step 4: While the tomatoes roast, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
Step 5: Remove the tomatoes from the oven and carefully smash some of the remaining whole tomatoes with a fork to release their juices.
Step 6: Add the cooked pasta directly into the baking dish (or toss together in a large bowl) with the roasted tomatoes and accumulated juices.
Step 7: Add the reserved pasta water a little at a time, tossing constantly until a glossy sauce forms that coats the pasta.
Step 8: Fold in the fresh basil and top with Parmesan cheese if desired. Serve immediately.