Preheat the oven to 400 degrees F.,

Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for 20 minutes until soft and caramelized.,

Bring a large pot of salted water to a boil, add linguine, and cook until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.,

In a large skillet, heat 3 tablespoons olive oil over medium heat, add minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.,

Add roasted tomatoes (including juices) to the skillet, stir, and cook for 2 minutes.,

Add cooked pasta to the skillet along with lemon zest, fresh lemon juice, and half of the chopped basil. Toss to combine; if pasta seems dry, add reserved pasta water gradually to reach desired consistency.,

Season with salt and freshly ground black pepper to taste.,

Remove from heat, sprinkle with grated Parmesan cheese and remaining basil.,

Serve immediately, garnished with extra Parmesan and basil leaves if desired.