Boil the pasta in salted water according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup of starchy water and drain the rest.

In a cold skillet, combine olive oil and sliced garlic. Cook over medium heat for 2–3 minutes until fragrant, avoiding browning.

Add halved cherry tomatoes to the skillet and cook over medium-low heat for about 8 minutes, gently pressing down to release juices.

Drain the pasta and reserve the starchy coating to help the sauce cling.

Stir in chopped basil and season with salt and pepper. Then combine with drained pasta.

Gently toss in the reserved pasta water to create a creamy sauce over high heat.

Remove from heat and fold in Parmesan cheese and an extra tablespoon of olive oil.

Serve decorated with fresh basil and more Parmesan cheese, enjoying it warm.