Bring a large pot of salted water to a boil, then cook the pasta until al dente according to package instructions. Drain and set aside.
Heat your gas burner or grill to a medium flame, and place the cherry tomatoes directly over the flames or on the grill grates.
Allow the tomatoes to blister and char, listening for small popping sounds as the skins split and puff. Use tongs or a wooden spoon to gently turn them for even charring, about 3-5 minutes.
Once the tomatoes are nicely blistered and some skins are blackened, remove them from the heat and transfer to a bowl.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook, stirring, until fragrant and golden, about 30 seconds.
Add the blistered tomatoes to the skillet. Gently press them with a spoon to release some juices, and cook for 2-3 minutes until the tomatoes are softened and bursting.
Add the drained pasta to the skillet, tossing gently to coat the noodles with the tomato juices and smoky flavors.
Season the dish with salt and freshly ground black pepper, tasting and adjusting as desired.
Serve the pasta immediately, with some of the blistered tomato skins and juices clinging to each strand, creating a rustic, flavorful plate.
