Bring a large pot of salted water to a rolling boil over high heat. Add the heart-shaped pasta and cook according to the package instructions, until al dente, typically about 7-9 minutes. Drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant and lightly golden.

Stir in 2 cups of halved cherry tomatoes and a pinch of red pepper flakes. Cook for 5-7 minutes, until the tomatoes begin to soften and burst.

Gently add the cooked heart-shaped pasta to the skillet, tossing it with the tomato mixture. Stir in a handful of chopped fresh basil leaves and half of the grated Parmesan cheese. Cook for an additional 2-3 minutes until heated through.

Taste the dish and adjust the seasonings with salt and pepper to your liking.

Plate the Pasta Hearts by dividing the mixture among two warm plates. Garnish with the remaining Parmesan cheese and a few extra basil leaves. Serve immediately.