Cut the tomatoes into quarters, then slice those quarters into thirds. Alternatively, you can use cherry tomatoes instead. In a large bowl, combine the olive oil, garlic, basil leaves, red pepper flakes, salt, and pepper.

Cover and set aside at room temperature for about 4 hours.

Bring 2 quarts of water to a boil. Break the pasta up and put it in the bottom of a pot. Pour the boiling water over the pasta. Let the water come to a boil and boil for two minutes. Cover the pot and remove it from the heat. Let the pasta sit in the water for 10 minutes. You can chill the pasta in cold water in the refrigerator or run it until cold water cools it off.

Drain the pasta well and put it in a large pasta bowl.

Add the cheese and some extra fresh basil leaves and toss well.

Grate parmesan cheese and black pepper over the pasta before serving.

Enjoy!