Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

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, salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes until the tomatoes soften.

Stir in the chopped basil and mix well.

Add the drained pasta 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.