This is the ultimate lazy summer dinner. When cherry and sun gold tomatoes are bursting with flavor, slice them and let sit with olive oil and a touch of vinegar. The sweet juices seep out and make an incredible sauce. This is better the longer you can let it sit, but in a pinch you can marinate the tomatoes while you boil the water and cook the pasta. Toss the drained, hot pasta directly into the bowl with the tomatoes and the residual heat from the noodles will gently cook the tomatoes and garlic. This dish is bright, elegant and effortless.
In a large bowl, combine the tomatoes, olive oil, vinegar, garlic, crushed red pepper flakes and fennel seeds. Season generously with kosher salt and black pepper. Cover with plastic wrap and let sit at room temperature for at least 1 hour and up to 4 hours.
In a large pot of salted boiling water, cook the pasta until all dente. Drain well, then transfer to the bowl with the tomatoes. Add the ½ cup of torn basil and gently toss until the pasta is coated in the tomato juices. Season with kosher salt and black pepper.
Transfer the pasta to shallow bowls and drizzle with more olive oil. Garnish with more basil leaves and sprinkle with flaky sea salt. Top with grated parmesan and serve right away.
PRO TIP: For an easy way to slice a lot of cherry tomatoes at once, you will need two-quart container lids and a serrated knife. Sandwich the tomatoes between the lids, then gently press down on the top lid, holding the tomatoes in place. Carefully slice between the lids, cutting the tomatoes in half.