In a large mixing bowl, combine halved cherry tomatoes, extra virgin olive oil, minced garlic, chopped fresh basil, salt, red pepper flakes, and black pepper. Toss gently until well-coated.

Cover the bowl tightly with plastic wrap and let it sit at room temperature for about 4 hours to marinate.

Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook for 3 to 5 minutes until al dente. Drain and reserve some pasta water.

Add the hot pasta directly into the bowl with the marinated tomato mixture. Toss gently to coat evenly.

Divide the pasta into serving bowls and sprinkle generously with grated Parmesan cheese. Drizzle with a touch more olive oil if desired.