Bring the mixture to a boil then turn down the heat to a simmer. Squash half of the cherry tomatoes carefully.
By now your pasta should be al-dente, drain the pasta (reserve another 1/4 cup of pasta water) and add them into the pan with the basil leaves and cheese. Toss the pasta well, then season with black pepper and add more pasta water if needed. (Pasta should be salty enough that do not warrant additional salt, but add a little if needed.)
Plate the pasta. Drizze a little extra virgin olive oil on top and sprinkle with more Parmesan cheese. Serve immediately.
NOTES
- Inspired by Cariaan's (Oh, Sweet Basil)20 Minute Cherry Tomato and Basil Angel Hair Pasta