Spaghetti with Tomato, Basil and Parmesan

Method

1. Cut the cherry tomatoes in half.
2. In a large pan, heat a generous amount of good olive oil over high heat.
3. Add a clove of garlic (whole) and let it brown slightly.
4. Add the halved cherry tomatoes to the pan and cook over medium-high heat until they soften.
5. Grate a generous amount of Parmesan cheese.
6. Meanwhile, cook the spaghetti in salted boiling water until al dente.
7. When the tomatoes are soft, crush them slightly with a fork to release their juices.
8. Drain the pasta al dente, reserving a little pasta water.
9. Add the drained pasta to the pan with the tomatoes and toss well.
10. Add the grated Parmesan cheese and mix until creamy.
11. Serve with fresh basil leaves and a drizzle of olive oil.