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 1 minute until fragrant.

Add the halved cherry tomatoes and cook for about 5-7 minutes until they start to soften.

Stir in the chopped basil, salt, and pepper. Cook for an additional 2 minutes.

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

Serve hot, topped with grated parmesan cheese if desired.