Pasta with Cherry Tomatoes

I am making this recipe tonight--I read a description of it in the NYtimes Sunday magazine about a month ago and made it for my family who loved it. Yesterday I was reading a great blog and felt inspired- so this dinner is dedicated to Ellen, author of "Cherry Tomatoes."

Ingredients:
4 pints cherry tomatoes, halved
½ - ¾ cup olive oil
6 cloves minced garlic
1 tsp. salt
¼ tsp. red pepper flakes
1 large bunch basil, trimmed and chopped

1 pound pasta (angel hair or spaghetti is good)
Lots of good quality shredded parmesan cheese.

Directions:
Combine all but pasta and cheese in a big bowl (not metal, ceramic or plastic) and let sit at room temp. for a minimum of 4 hours, occasionally “wopsing” (perry lingo for stirring.)

Cook up 1 pound of pasta and toss with tomatoes. Add lots of good shredded parmesan and serve hot. Ridiculously simple and SO good!