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Bring salted water to boil in large pot. Cook pasta 1 minute less than al dente; reserve 1/2 cup pasta water, drain pasta and set aside. In same pot add 4 Tbsp. olive oil, cook garlic til golden, then add half of the tomatoes, the olives, thyme, 1/2 tsp. kosher salt, pepper, and red pepper flakes. Cook until tomatoes soften, 3-5 minutes. Reduce heat to low and add goat cheese and cream, stirring til melted. Remove from heat and add pasta, remaining tomatoes, Parmesan, the remaining 2 Tbsp. of oil, and toss until evenly coated. Add pasta water a Tbsp. at a time if it looks dry. If not cooked through cook a little more. Stir in basil.