Trim any tough stem ends from the tomatoes and halve the larger ones if you’d like. Slice the garlic and chop or tear the herbs into big pieces, reserving some leaves for garnish. Grate or crumble cheese.
Put the olive oil in large skillet medium-high. Wait until it’s shimmering then break the noodles into 1- to 2-inch pieces over the skillet, letting them fall into the hot oil. Cook, stirring constantly, until they brown and smell toasty, about a minute. Remove from heat and transfer to a plate; make sure you get all the noodles out or they’ll burn.
Return the skillet to medium heat add the garlic and sprinkle with salt. Cook and stir until until it’s soft and golden in places, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until they crinkle and release juice, about 5 minutes
Add the toasted noodles to the sauce along with the chopped or torn herbs, most of the cheese, and black pepper. Taste and adjust the seasoning and add some red pepper if you’d like. Serve, garnished with the remaining herbs and cheese.