As the water boils, add salt to a big pot. After you add the pasta, cook it according to the directions on the package until it’s al dente.

Drain the pasta and set aside, reserving a cup of pasta water to adjust the sauce consistency later.

Note: Always reserve pasta water. Its starchy goodness is key for silky, smooth sauces.

In a sauté pan, heat the olive oil over medium-low heat.

Add the chopped garlic and cook for about one minute, until the garlic smells good. Watch out not to burn it, because garlic that has been burned can taste bitter.

Toss in the cherry tomatoes and cook until they start to break down, about 5 minutes.

Season with salt, black pepper, and crushed red pepper if using.

Reduce the heat to low and add the brie cubes. Let them melt slowly, stirring occasionally.

Once the brie is melted, pour in some reserved pasta water if the sauce seems too thick.

Add the cooked pasta to the pan with the brie sauce. Add everything to the pasta and toss it around to coat it evenly.

Add the fresh basil and taste to see if the spice needs to be changed.

Warning: Don’t overcook the pasta when initially boiling. It should be just al dente as it will continue to cook slightly when mixed with the sauce.