Heat up a large pot of water for the pasta so it will be boiling when you need it.

Heat olive oil gently in a large sauté pan over medium-low heat. Add garlic and chili flakes and cook just until fragrant, about 1 minute.

Turn the heat up a bit and add wine to the pan; cook until it’s mostly reduced. This is to capture the flavor of the wine without adding unnecessary liquid.

Meanwhile, get the tomatoes ready. If they are all very small and uniform, you don’t need to cut them. Cut larger tomatoes in half or in uniform-size pieces.

Once wine is reduced, add them to the pan. Cook until they are beginning to burst, about 10 to 15 minutes. Season generously with salt.

Season pasta water very generously and cook pasta in rapidly boiling water for just 1 minute if using fresh, or a bit under al dente according to package instructions if using dried (You are going to finish cooking the pasta in the tomato sauce so you want it to be slightly underdone).

Using tongs, lift pasta from boiling water and place it directly into the tomatoes. Add cheese and mix everything together until evenly coated. You can add a bit of pasta water if you need it, but the tomatoes should have released enough liquid on their own to form a sauce. Stir in chives and add salt to taste.

Garnish with another drizzle of olive oil, and flaky sea salt (if desired).