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Heat a large skillet over medium-low heat. Add oil to pan; swirl
to coat. Add garlic; cook 2 minutes or until very fragrant and
tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt
and tomatoes; cook 3 minutes, stirring occasionally. Stir in
reserved 1 1/3 cups pasta water; bring to a boil. Add cream
cheese; stir until smooth. Add pasta, olives, and red pepper;
cook 3 minutes or until pasta is al dente, tossing to coat. Divide
pasta mixture among 4 shallow bowls; top each serving with 1
tablespoon basil. Divide Parmigiano-Reggiano evenly among
servings.
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