Cook the spaghetti according to package instructions until it’s al dente. Once done, drain and set aside.

In a large skillet, heat the olive oil over medium heat and add the minced garlic along with red pepper flakes. Sauté this mixture for about 1 minute until fragrant.

Toss in the halved cherry tomatoes, cooking them until they soften, about 3-4 minutes.

Add your cooked pasta to the skillet and toss to combine, ensuring the pasta is coated with the oil and tomato mixture.

Stir in the freshly grated Parmesan cheese and season with salt and black pepper to taste.

Serve hot, garnished with fresh basil leaves.