Recreating this dish is a delightfully simple process, much like those early mornings spent learning to cook with my family.

1. Bring a large pot of salted water to a boil and cook the spaghetti 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 but not browned.
3. Add the halved cherry tomatoes to the skillet, cooking for 5-7 minutes until they begin to soften and release their juices.
4. Toss the cooked spaghetti into the skillet with the tomatoes. Add the reserved pasta water a little at a time, stirring to combine and achieve a silky sauce.
5. Remove the skillet from heat and stir in the freshly grated Parmesan cheese and torn basil leaves. Season with salt and pepper to taste.
6. For an extra touch of flavor, sprinkle with toasted pine nuts before serving.

This process reminds me of watching my mother, Elena, work her magic in the kitchen, turning simple ingredients into a feast fit for kings.