Cook pasta in a large pot of boiling salted water until al dente. Drain before using but reserve ¼ cup of the pasta water because you might need it later.
While the water heats up for the pasta, place the garlic in a large skillet. Add olive oil. Turn heat to medium and saute the garlic a couple of minutes until it becomes very aromatic and begins to change color.
Stir in the cherry tomatoes. Add the tomato paste and mix it in thoroughly, taking your time to do so.
Add the cumin, dried oregano and dried basil, red pepper flakes, ground black pepper and salt. Mix in thoroughly.
Cover the skillet and let the sauce cook 10 minutes. Stir frequently to ensure even cooking.
At the end of 10 minutes, you should have a thick, rich pasta sauce because the tomatoes will have expressed their juices. You don't need to mash the tomatoes, it's nice to let some of them hold their shape so they look pretty in the sauce.
Stir in the parsley and check seasoning. Add more salt and ground black pepper if needed. Stir in the cooked, drained pasta and mix it in. Add up to a quarter of a cup of the pasta cooking water if you want a saucier sauce. Turn off heat.
Serve hot, warm or at room temperature.
Refrigerate: Store in an airtight container in the fridge for up to three days. You can either store the sauce alone or the pasta with the sauce mixed in.
Freeze: Freeze the sauce in a freezer-safe container for up to three months.
Reheat: Thaw and reheat in the microwave or in a saucepan. Cook pasta and mix the sauce in before serving.