Halve the cherry tomatoes and mince the garlic.

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

In a large saucepan, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.

Stir in the chopped basil and parsley, and cook for an additional 2 minutes.

Add the cooked pasta to the sauce and toss to combine. Serve immediately with additional herbs or grated cheese if desired.