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

Drain the pasta in a colander and set aside, reserving a cup of pasta water.

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 start to soften.

Stir in the chopped basil and cook for another minute.

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

Serve immediately, topped with grated parmesan cheese if desired.