Bring a large pot of water to a rolling boil. Add a generous pinch of salt and cook the pasta until al dente according to package instructions. Drain, reserving a little pasta water, and set aside.
12 ounces spaghetti or pasta of choice
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
12 ounces spaghetti or pasta of choice
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, gently pressing some with the back of a spatula, until they start to soften and release their juices.
12 ounces spaghetti or pasta of choice
Stir in the chopped basil leaves, allowing their aroma to infuse the sauce for about a minute.
12 ounces spaghetti or pasta of choice
Transfer the cooked pasta to the skillet, tossing everything together so the pasta is coated in the tomato and basil mixture. If the sauce seems dry, add a splash of reserved pasta water to loosen it up.
12 ounces spaghetti or pasta of choice
Season with salt and freshly ground black pepper to taste, then give everything one last gentle toss to combine the flavors.
12 ounces spaghetti or pasta of choice
Serve the pasta hot, garnished with additional basil leaves if desired, and enjoy the fresh, herbaceous flavors.
