Boil Water: Begin by bringing a large pot of salted water to a rolling boil.

Prepare Ingredients: While waiting for the water to boil, mince the garlic, halve the cherry tomatoes, and chop the fresh basil.

Cook Pasta: Add spaghetti or bucatini to the boiling water and cook until al dente, about 8-10 minutes.

Sauté Garlic: Heat olive oil in a skillet over medium-high heat, add minced garlic and sauté for 10-15 seconds.

Add Tomatoes: Toss in halved cherry tomatoes, seasoned with salt and pepper, cooking until they burst into a sauce, about 6-8 minutes.

Reserve Pasta Water: Before draining, reserve 1 cup of pasta water.

Combine Sauce and Pasta: Drain pasta and return to the skillet, mixing in half a cup of reserved pasta water.

Toss and Taste: Gently toss the pasta with the sauce, adjust seasoning and add more reserved water if needed.

Serve: Dish out while hot, garnishing with Parmigiano Reggiano and fresh basil.