Step 1

Using a fork, mix 2⅓ cups semolina flour and ⅔ cup just-boiled water in a medium bowl until flour is moistened and looks pebbly. (Mixture may look dry, but it will hydrate fully as it rests. If large patches of dry flour remain, though, you can add up to 1 Tbsp. additional water.) Knead dough in bowl until a smooth, cohesive dough forms, about 3 minutes. Transfer to a resealable plastic bag and close, pressing out all of the air. Let dough rest at room temperature 1–4 hours.

Step 2

Divide dough into 4 pieces. Working with 1 piece of dough and keeping remaining dough sealed in bag, roll out on a surface (no need to flour) into a long, narrow 1/16"-thick rectangle. Dust lightly with semolina flour (this will prevent sticking); starting at shorter end, fold sheet into thirds (do not to press too firmly; you want to keep dough from sticking to itself). Cut into ¾"-wide ribbons with a sharp knife. Gently unfurl pasta ribbons and transfer to a lightly floured rimmed baking sheet. Repeat with remaining 3 pieces of dough.

Step 3

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add 4 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes; cook, stirring often, until garlic is pale golden and fragrant, about 2 minutes. Mix in 1 pint Sun Gold or cherry tomatoes, halved, a big pinch of kosher salt, and ¼ cup water. Cover, reduce heat to medium-low, and cook, stirring occasionally, until tomatoes burst and become saucy, 6–8 minutes.

Step 4

Meanwhile, cook fresh pasta in a large pot of boiling salted water, stirring occasionally, until barely tender, about 1 minute.

Step 5

Using tongs, transfer pasta to pot with tomato sauce. Add 4 Tbsp. unsalted butter, cut into pieces, 1 tsp. colatura (anchovy sauce) or fish sauce, remaining 1 pint Sun Gold or cherry tomatoes, halved, 2 oz. finely grated Parmesan, and 2 Tbsp. torn basil. Using tongs or a wooden spoon, cook, stirring and adding a few tablespoonfuls of pasta cooking liquid if needed, until pasta is coated and glossy, about 2 minutes. Season with salt.

Step 6

Divide pasta among shallow bowls and top with more finely grated Parmesan and remaining 2 Tbsp. torn basil.Do ahead: Pasta dough can be made 1 day ahead. Keep covered and chill. Bring to room temperature before using.