Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes and garlic with olive oil, salt, and pepper. Roast for 25-30 minutes until tomatoes are blistered and soft.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, combine the roasted tomatoes and garlic with the cooked pasta. Toss in the fresh basil and parmesan cheese. Drizzle with balsamic vinegar if desired. Serve warm.