Spaghetti with cherry tomatoes

In a large pot, bring salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the thinly sliced garlic and sauté until it becomes fragrant.
Add the halved cherry tomatoes to the skillet, cooking until they start to soften and release their juices. Use the back of a spoon to gently crush some of the tomatoes, creating a chunky sauce.
Season the tomato sauce with salt and black pepper to taste. Add torn fresh basil leaves, allowing their aroma to infuse into the sauce.
Add the cooked spaghetti to the skillet, tossing gently to coat the pasta with the flavorful tomato sauce.
If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
Serve Spaghetto ai Pomodorini hot, garnished with grated Pecorino Romano or Parmigiano-Reggiano cheese.
Enjoy this delightful pasta dish that captures the essence of summer in Southern Italy, where the sweetness of cherry tomatoes and the aroma of fresh basil come together to create a simple yet satisfying meal.