Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, around 8-10 minutes. Drain, reserving a cup of pasta water.
While the pasta boils, heat olive oil in a wide skillet over medium heat until shimmering and fragrant.
Add the minced garlic and chili flakes to the skillet, cooking for about 30 seconds until the garlic turns fragrant and slightly golden.
Stir in the halved cherry tomatoes, cooking until they burst and release juices, about 3-4 minutes. The mixture should look juicy and fragrant.
Add the drained pasta to the skillet with the tomato mixture, tossing gently to combine.
Pour in a splash of reserved pasta water and stir until the sauce becomes silky and coats the noodles evenly, about 2-3 minutes.
Remove from heat and fold in torn basil leaves, freshly squeezed lemon juice, and grated Parmesan. Season with salt and pepper to taste.
Give everything a final toss, ensuring the flavors meld and the pasta is heated through. The sauce should look glossy and vibrant.
Serve immediately, garnished with extra basil and Parmesan if desired. Enjoy your bright, flavorful Lady Gaga Pasta!
