In a large skillet, add olive oil and garlic and cook until golden (do not burn).
Fill a large pot 3/4 full with water and bring it to a boil.
Add 2 tbsp of salt to the water.
Add cherry tomatoes and a half full ladle of boiling water to your skillet.
Stir and cover with a lid for about 5 to 6 minutes until tomatoes start to soften.
Add chopped basil leaves and olives, then cook for another 3 to 4 minutes.
Turn off the skillet heat and set it aside.
Cook pasta according to directions on the package.
Drain and add to the tomatoes and olives mixture, tossing to combine.
Sprinkle with chili flakes and serve with fresh grated cheese, if desired.