Begin by boiling a pot of water for the pasta and season liberally with kosher salt. Cook linguini according to directions, until al dente. About 8-9 minutes.

Meanwhile, heat a large skillet over medium-high heat and drizzle with olive oil. Add garlic and saute for 30 seconds until just softened but color has not changed.

Add cherry tomatoes and cook until tomatoes begin to burst. Use a wooden spoon to gently press on the tomatoes as they soften to help them burst. Season with salt and cook for about 10 minutes or until tomatoes have started to release their juices.

Once pasta is done, add cooked pasta directly to tomatoes and toss to combine and stir in Parmesan cheese. If sauce is too dry, add a bit of pasta water and another good drizzle of olive oil.

Roughly tear up some of the basil and add to pasta, tossing everything together.

Plate pasta with cherry tomatoes and top with fresh basil, red pepper flakes, drizzle of olive oil, sea salt and Parmesan cheese.