Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, black pepper, and red pepper flakes if using. Spread the tomatoes on the prepared baking sheet in a single layer.

Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they are soft and slightly caramelized.

While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Add the roasted tomatoes to the skillet, along with the cooked pasta, reserved pasta water, and balsamic vinegar. Toss everything together until well combined.

Remove from heat and stir in the chopped basil and grated Parmesan cheese. Adjust seasoning if necessary.

Serve immediately, garnished with extra basil and Parmesan if desired.