Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

In a mixing bowl, combine the cottage cheese, Parmesan cheese, milk, salt, black pepper, and red pepper flakes (if using). Mix until smooth.

Add the cooked pasta to the skillet with garlic. Pour the cottage cheese mixture over the pasta and stir to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Gently fold in the cherry tomatoes and fresh basil. Cook for an additional 2-3 minutes until heated through.

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