Spread grated parmesan in 2 circles on baking paper on a baking sheet, and bake in the oven for 15 minutes at 180°C. Take them out the oven and immediately place the soft parmesan disks on upturned bowls. As they cool they'll harden into the bowl shape.
Cook the linguine for 8 minutes in salted boiling water. Save a ladle full of the cooking water for later.
Fry the chopped garlic and pine nuts in a drizzle of olive oil. Add the cooked linguine, the ladle of cooking water, some fresh basil leaves and the grated parmesan, then mix it all together.
Fill the parmesan bowls with the linguine, and garnish with the cherry tomatoes, salt and pepper. Enjoy!