Cook the pasta according to package directions until al dente. Save a splash of the cooking water, then drain. Don’t forget the pasta has opinions about being hot.

While pasta boils, heat olive oil in a large skillet over medium heat. Sauté garlic for about 30 seconds until fragrant—not burnt, or you’ll start crying before the onions do.

Add cherry tomatoes and a pinch of salt. Sauté 5–7 minutes, until they soften but still pop with color. If they’re stubborn, give them a little squish with the spoon.

If you’re using cream or yogurt, stir it in now along with a splash of pasta water to create a silky sauce. Let it simmer 1–2 minutes to thicken—we’re going for glossy, not goopy.

Drop the cooked pasta into the skillet. Toss to coat in the sauce. If needed, loosen with more pasta water. Add Parmesan, torn basil, and red pepper flakes. Season to taste with salt and pepper.

Serve immediately with a final shower of cheese and a few extra basil leaves. Optional protein goes on top or mixed in—your call.