Tomato Basil Pasta Salad

4 pints cherry tomatoes, halved (I used 2 pints, I think it needed more tomatoes but Chris thought it was just fine, I will use 3 pints next time:)
1/2 cup olive oil
2 Tbsp. minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving (I just bought one package of basil and used all of it. I don't think there were 18 leaves but I used all that I had and it was still good)
1/2 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (this seemed like too much to me. I will try just one cup next time and I didn't use the freshly grated, I used what was in the bottle in the fridge)

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tbsp. salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.