Preparation

• Halve the cherry tomatoes and place them in a large bowl. Mince the garlic finely and add it to the tomatoes along with the olive oil, red pepper flakes, salt, black pepper, and lemon zest. Stir everything together to combine, then let this mixture sit at room temperature for at least 15 minutes—I prefer to let it sit for 30 minutes to an hour so the garlic flavor really infuses into the oil and the tomatoes release their juices. This creates a light, flavorful 'sauce' that will coat the pasta beautifully.
• Bring a large pot of salted water to a boil and add the angel hair pasta. Cook according to package directions until al dente—don't overcook it, as the pasta will continue to soften slightly as it cools in the tomato mixture. Drain the pasta well and set aside briefly. I like to let it cool for just a minute or two so it won't wilt the basil when we combine everything.
• Add the warm drained pasta directly to the bowl with the tomato mixture from Step 1 and toss gently but thoroughly to coat every strand. Add the freshly grated Parmesan cheese and the julienned basil ribbons, then toss again until everything is evenly distributed. Taste and adjust seasoning if needed—sometimes I add a touch more salt or a squeeze of fresh lemon juice depending on the tomatoes. Serve immediately with extra Parmesan cheese on the side for guests to add as desired.