Method:

Prepare the pasta water: Bring a large pot of salted water to a boil. Add your spaghetti and cook according to the package instructions, about 9-11 minutes, until al dente.

Cook the garlic: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the crushed garlic and sauté until fragrant (about 1-2 minutes). Be careful not to brown it, as garlic can become bitter.

Add tomatoes: Add the halved cherry tomatoes to the skillet. Season with a pinch of salt and cook for about 5-7 minutes until the tomatoes begin to soften and release their juices.

Combine pasta and sauce: Once the spaghetti is done, use tongs to transfer it directly from the pot to the skillet with the tomatoes. Toss everything together gently, adding a little pasta water to help emulsify the sauce, creating a smooth coating over the pasta.

Finish with basil: Tear fresh basil leaves over the pasta, stirring them in to release their aroma. Taste and adjust seasoning with more salt and freshly ground black pepper.

Serve: Plate the pasta, drizzle with a little extra virgin olive oil, and top with more fresh basil if desired. For an extra touch, sprinkle with grated Parmesan (if not dairy-free).

Variations:

Vegan: Skip the Parmesan and top with a sprinkle of nutritional yeast for a cheesy flavor.

Gluten-Free: Use gluten-free pasta for a safe alternative.

Spicy: Add a pinch of red pepper flakes to the olive oil with the garlic for a kick of heat.

Lighter Option: You can reduce the oil or use a lighter olive oil to make it a bit healthier.

Tips & Substitutions:

Fresh, ripe tomatoes are key to this dish, but if you can't find good ones, canned cherry tomatoes or San Marzano tomatoes can work well too.

Make sure to reserve some pasta water before draining. It helps bind the sauce to the pasta and creates a silky texture.

If you want more depth of flavor, a splash of balsamic vinegar at the end can enhance the dish.