Boil salted water in a large pot. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the cooking water before draining.

Sauté garlic in olive oil. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add cherry tomatoes. Toss in the halved cherry tomatoes and cook for approximately 5 minutes until softened.

Combine pasta with sauce. Add the drained spaghetti to the skillet, using the reserved cooking water as needed to help loosen the mixture.

Finish with basil and cheese. Stir in the chopped basil and grated Parmesan until melted and creamy. Season with salt and pepper to taste.