1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until just shy of al dente—usually about 1-2 minutes less than what the package suggests. This keeps the pasta lively as it finishes cooking in the sauce.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, if using, and sauté gently until the garlic turns golden and fragrant—about 2-3 minutes. Be careful not to burn it; garlic turns bitter fast.
3. Add the cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they soften and release their juices. If you’re using canned tomatoes, let the sauce simmer a bit longer to thicken up.
4. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta directly to the skillet with the tomatoes and garlic. Toss everything together, adding reserved pasta water little by little to create a silky sauce that clings to every strand.
5. Turn off the heat and stir in the fresh basil, Parmesan cheese, and lemon juice if you like a bit of brightness. Taste and adjust seasoning with salt and pepper as needed.
6. Serve immediately with extra Parmesan on the side and a drizzle of olive oil if you like. This dish is best enjoyed warm, fresh from the stove, but don’t worry—it keeps well for leftovers too.

One of the little secrets I picked up from Mama Lu’s kitchen was to always taste as you go. She’d say,

“Don’t be shy with the salt, and always let your food tell you what it needs.”

It’s advice I carry with me, especially in recipes as simple as this one.