1cupgrated Parmesan or Romano cheeseplus more for serving
Place a large stock pot of water (enough to accommodate pasta) and about 2 tablespoons of kosher salt and bring to a boil.
Meanwhile, add the olive oil to a large skillet over medium high heat. Add the garlic and red pepper (if using) and stir to spread across pan. Cook for about 30 seconds or when it becomes fragrant.
Add the cherry tomatoes, basil, pepper (if not using red pepper), and salt. Stir, then lower heat to medium-low. Continue to cook until the tomatoes release their juices and sauce thickens - about 8 minutes.
Cook the angel hair pasta for 2 minutes. Reserve 1 ½ cups of pasta water before draining and set aside.
Transfer the angel hair to a large serving bowl. Add the tomato mixture and a cup of the pasta water and toss to fully coat pasta.
Add the cheese and toss, toss, toss to incorporate. The cheese will thicken the sauce. Add more reserved pasta water as needed.
Serve with additional Parmesan or Romano cheese, if desired.
* I use ½ teaspoon crushed red pepper because we like spicy. You can substitute black pepper to taste.
Angel Hair with Sautéed Tomatoes https://www.thegeneticchef.com/angel-hair-with-sauteed-tomatoes/