Boil the pasta in salted water until al dente. Reserve 1/2 cup of the starchy water, then drain. Don’t forget this magic water—it loosens the sauce later.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Don’t let it burn—garlic carbon is not a vibes.

Add cherry tomatoes and red pepper flakes if using. Cook until the tomatoes soften and release their juices, about 5–7 minutes. Stir occasionally so nothing sticks.

Pour in the reserved pasta water and a splash more if the sauce looks thin. Simmer 1–2 minutes to mingle the flavors. The sauce should coat the pasta like a light dream, not a tomatoy flood.

Toss in the cooked penne and torn basil. Stir until everything is glossy and the basil aroma hits you in the face—delicious and alive.

Season with salt, pepper, and Parmesan if you’re into cheesy happiness. Give it one final toss and taste for balance.