Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until very al dente, then reserve some pasta water and drain.

Start the tomato sauce

• Heat the extra virgin olive oil in a pan.
• Add the cherry tomatoes and Golden Day tomatoes, halved.
• Season with salt, black pepper and red pepper flakes.

Cook the tomatoes

• Cook on medium-high heat, stirring occasionally, until the tomatoes soften and release their juices.

Add the garlic

• Add the crushed garlic and finish cooking on low heat until the pasta is ready.

Finish the pasta in the sauce

• Add the drained pasta to the pan with the sauce.
• Add a ladle of pasta water and the fresh basil leaves.
• Toss for about a minute until the sauce becomes creamy.

Add the Parmesan

• Turn off the heat and add the grated Parmesan.
• Toss until the cheese melts and serve.