Pasta = Life
1/2 Lb. thin Spaghetti -- or amount to your preference
Cherry tomatoes -- amount to your preference
Fresh basil -- to taste
Garlic -- to taste
Parmesan cheese, grated -- to taste
Extra virgin olive oil -- just a little
You know the drill; fill a pot a little over halfway with water, add salt and splash of olive oil, set on the stove at medium high and bring to a boil.
In the meantime: slice the cherry tomatoes in half and set aside. Peel the garlic cloves (I use about four or five, depending on the size), set aside and have a garlic press at hand. Being careful not to tear the basil, pluck the leaves and stack them by size, from large to small, inside each other; role the leaves into a cigarette and using a sharp knife, thinly dice.
When the water boils add the pasta, cooking till al dente, about ten minutes on medium heat.
While the pasta is boiling: add a splash of olive oil to a large frying pan and set on medium heat. When the oil is hot, add tomatoes; making sure not to mash them, use a rubber spatula to flip them about. Using the press, quickly crush the garlic into the pan then add salt, mixing in with the tomatoes. Add a little of the basil but save most of it for the end. When the tomatoes are soft but still firm take off heat.
Drain the pasta then flip into the frying pan. Fold the tomatoes in with the pasta adding the rest of the basil and the Parmesan cheese. Serve hot. Enjoy!