Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

While the pasta is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant.

Add the halved cherry tomatoes to the skillet and cook until they start to burst, about 5-7 minutes. Season with salt and pepper.

Stir in chopped basil and remove from heat.

Drain the pasta and add it to the skillet with the sauce. Toss to combine and heat through.

Serve topped with grated Parmesan cheese and additional basil if desired.