Start by halving the cherry tomatoes and placing them in a large mixing bowl. Add minced garlic, olive oil, red pepper flakes, salt, black pepper, and lemon zest. Gently mix and let it sit for 30 minutes.

While the tomatoes are marinating, bring a pot of salted water to a boil. Add angel hair pasta and cook until al dente, about 3-4 minutes. Drain and let cool briefly.

Add the cooled pasta to the bowl with marinated tomatoes. Toss to combine thoroughly, ensuring the warm pasta absorbs the flavors.

Gently fold in freshly grated Parmesan cheese and julienned basil leaves. Adjust seasoning with salt and pepper if needed.

Let the salad sit for an additional 20 minutes before serving to allow flavors to meld. Serve in chilled bowls or enjoy immediately.