Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, reserve 1 cup of the starchy pasta water, then drain the spaghetti.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3-4 sliced garlic cloves and sauté them until golden and fragrant, about 2 minutes.

Add 1 pint of halved cherry tomatoes to the skillet, stirring well to coat in the garlic oil. Cook for 3-4 minutes until softened and bursting.

Stir in 1 can of chopped tomatoes, mixing well. Allow the sauce to simmer uncovered for 10-15 minutes until it thickens slightly.

Season with salt and black pepper to taste. Stir in a handful of chopped fresh basil and let simmer for an additional 2-3 minutes.

Add the drained spaghetti to the skillet with the sauce, tossing until well coated. If the sauce seems too thick, gradually add reserved pasta water.

Transfer to serving plates and top each portion with freshly grated Parmesan cheese and additional basil if desired.