In a large bowl, combine halved cherry tomatoes, olive oil, minced garlic, chopped basil, sea salt, red pepper flakes, and pepper. Toss until well-coated.

Cover the bowl with plastic wrap and let sit at room temperature for at least four hours.

Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to package instructions until al dente, about 3–4 minutes.

Drain the pasta, reserving about a cup of cooking water. Toss the drained pasta with the marinated tomato mixture.

If the sauce is too thick, add reserved pasta water to achieve a light, glossy consistency. Plate and finish with freshly grated Parmesan.