Halve the cherry tomatoes through the stem to keep them intact and release their juices gradually. Slice the garlic paper-thin so it infuses the oil without becoming bitter. In a large bowl, combine the halved tomatoes, 3/4 cup olive oil, sliced garlic, red pepper flakes, salt, and black pepper. Tear 12 of the basil leaves by hand (tearing rather than cutting preserves their flavor) and add them to the mixture. Stir gently to combine, then let the mixture rest at room temperature for at least 4 hours—this allows the tomato juices to mingle with the garlic-infused oil and develop a deep, cohesive flavor. I find this resting period is absolutely essential; it's what transforms simple ingredients into something truly special.

While the tomato mixture is resting (or when you're ready to serve), bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil to the water, then add the pasta and cook according to package directions until al dente—usually around 10-12 minutes for penne. Drain the pasta well (but don't rinse it; the starch helps the sauce cling). Immediately transfer the hot pasta into the bowl with the tomato base and stir gently but thoroughly to combine. The warmth of the pasta will slightly soften the tomatoes and help all the flavors marry together beautifully.

Add the lemon zest and freshly grated Parmesan cheese to the pasta, reserving a small handful for serving. Tear the remaining 6 basil leaves and fold them in gently. Taste and adjust seasoning if needed. Serve immediately at room temperature with extra grated Parmesan on top. I always grate the cheese fresh from the block just before adding it—pre-grated cheese contains anti-caking agents that can make the salad feel grainy rather than silky.