Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and reserve 1/2 cup of pasta water.

In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant. Add halved cherry tomatoes and cook for 3-4 minutes until softened. Stir in fresh spinach and cook until wilted, about 2 minutes.

Reduce heat to low, add cooked pasta to the skillet, and stir in cottage cheese, grated Parmesan, salt, black pepper, and red pepper flakes. Mix well, adding reserved pasta water gradually to achieve desired creaminess.

Serve immediately, garnished with fresh basil leaves if desired.