Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine 2 cups of halved cherry tomatoes with 3 tablespoons of olive oil, 4 cloves of minced garlic, 1 teaspoon of salt, ½ teaspoon of black pepper, and optional red pepper flakes. Coat the tomatoes well.

Spread the seasoned cherry tomato mixture evenly on a baking sheet. Roast for 20-25 minutes until soft and caramelized.

While the tomatoes roast, bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, reserving ½ cup of the pasta cooking water before draining.

Return the cooked pasta to the pot with the roasted cherry tomatoes, adding reserved pasta water to create a creamy texture.

Stir in ½ cup of chopped fresh basil, ½ cup of grated Parmesan cheese, and 1 tablespoon of balsamic vinegar. Adjust seasoning if necessary.

Serve immediately, garnishing with additional basil and Parmesan if desired.