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 olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Add the halved cherry tomatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.

Season with salt and black pepper to taste.

Add the cooked spaghetti to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Stir in the chopped basil and remove from heat.

Divide the pasta among plates and sprinkle with grated Parmesan cheese before serving.