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 and cook for 5-7 minutes until they start to soften and release their juices.

Stir in the chopped basil, salt, and black pepper. Cook for another 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 immediately, topped with grated parmesan cheese.