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

Once cooked, reserve 1 cup of pasta water and drain the rest using a colander.

In a large 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 red pepper flakes. Cook for about 5-7 minutes until the tomatoes start to soften.

Season with salt and black pepper, then stir in the chopped basil.

Add the drained spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Serve immediately, garnished with grated parmesan cheese.