1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.
3. Add the cherry tomatoes to the skillet, cooking until they begin to soften and release their juices, about 3-4 minutes.
4. Toss the cooked pasta into the skillet with the tomatoes and garlic. Add the reserved pasta water a little at a time, stirring to create a light sauce.
5. Remove from heat and stir in the fresh basil and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra basil and Parmesan if desired.

Remember what Nonna Rosa always said: “Cook with your senses.” Taste, adjust, and let the ingredients speak to you.