Cook spaghetti in boiling salted water until it’s on the firm side of cooked. (also known as Al Dente). Put a mug or a measuring jug in the sink under the strainer to catch some of the pasta water as you drain it.
Meanwhile, heat the olive oil in a nice wide pan on medium heat, and add the garlic and tomatoes.
As the garlic and tomatoes start to sizzle a bit, dump in the cooked spaghetti and a splash of the pasta water.
Toss gently until the tomatoes just start to break down and you start getting a glossy coating on the spaghetti. Adjust with extra pasta water if needed.
Throw in the basil leaves and toss for another few seconds.
Taste and adjust for seasoning and serve with lots of fresh Parmesan cheese grated over top, and a drizzle of olive oil.
Use only the juiciest, in-season tomatoes for this recipe.