Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes, salt, and pepper. Cook for about 5-7 minutes until the tomatoes soften and release their juices.

Stir in the chopped basil and cook for an additional minute.

Add the drained pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Serve hot, topped with grated parmesan cheese if desired.