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 spaghetti and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Add the halved cherry tomatoes to the skillet, cooking until they soften and release their juices, about 5-7 minutes.

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

Stir in the torn basil and season with salt and black pepper to taste.

Divide the pasta among serving plates, garnishing with grated Parmesan cheese.

Serve immediately and enjoy!