Boil a large pot of salted water and cook the pasta according to package directions.
Meanwhile, heat the olive oil in a large sauté pan.
Add in the garlic, salt, pepper, and red pepper flakes. Sauté for about 30 seconds, just until fragrant. Take care not to brown the garlic.
Add in the tomatoes and toss with the olive oil. Cover the pan with a lid. Simmer the tomatoes until they burst, shaking the pan occasionally, about 10 minutes.
When the tomatoes have softened and burst, remove the lid and smash them a little more with the back of a spoon. Stir in the balsamic vinegar.
Toss the sauce with the cooked pasta and torn basil.