Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Sauté the garlic: Heat olive oil in a large pan over medium heat. Add minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant.

Cook the tomatoes: Add the halved cherry tomatoes to the pan. Season with salt and black pepper. Cook for 3-4 minutes until the tomatoes soften and release their juices.

Combine pasta and sauce: Add the drained spaghetti to the pan with the tomatoes. Toss well to combine, adding reserved pasta water as needed to create a silky sauce.

Add fresh basil: Stir in the chopped fresh basil and mix well to incorporate.

Serve: Plate the pasta and sprinkle with grated Parmesan cheese. Serve immediately.