Fill a large pot with water and add a generous amount of salt, then bring it to a rolling boil over high heat. Once boiling, add your spaghetti or linguine, stirring occasionally for about 8-10 minutes, or until al dente. Drain and set aside, reserving a cup of pasta water for later.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 3-4 cloves of minced garlic and sauté for about 1-2 minutes until fragrant and golden, but not browned.

Next, add 2 cups of halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally until the tomatoes soften and start to blister.

After the tomatoes are roasted, add the cooked pasta to the skillet. Toss everything together, ensuring the pasta is well-coated with the flavorful garlic-tomato mixture.

Tear a generous handful of fresh basil leaves and add them to the skillet. Stir them in along with salt and pepper to taste.

Transfer your delicious Tomato Basil Pasta onto serving plates. Finish each serving with a sprinkle of freshly grated Parmesan cheese and serve immediately while warm.