Fill a pot with water, add a pinch of salt, and bring to a boil. Once boiling, add the pasta and cook until al dente, then drain and set aside.
Arrange cherry tomatoes on a heat-resistant surface or hold with tongs, ready to be blistered over the flame.
Turn on your small gas stove or torch, and carefully hold each cherry tomato directly over the flame, turning until the skin is charred and blistered, and the tomatoes begin to soften with a smoky aroma.
In a large skillet or directly over your small flame if safe, pour in a tablespoon of olive oil and heat until shimmering. Add the blistered cherry tomatoes and cook for 1-2 minutes, pressing them gently to help them release their juices and further char.
Add the drained pasta to the skillet with the blistered tomatoes, tossing gently to coat the pasta in the smoky tomato juices. Season with salt and black pepper to taste.
Continue to cook for another minute, allowing the flavors to meld and the pasta to soak up the smoky, blistered tomato essence.
Remove from heat, transfer to a serving dish, and enjoy your rustic, smoky cherry tomato pasta right away with a drizzle of olive oil if desired.
