1. Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes. Be careful not to burn the garlic, as it can turn bitter.
3. Add the cherry tomatoes to the skillet, stirring occasionally until they begin to soften and release their juices, about 5 minutes.
4. Toss the cooked spaghetti into the skillet with the tomatoes, adding reserved pasta water as needed to create a light sauce that coats the pasta.
5. Remove from heat and stir in the Parmesan cheese and basil leaves. Season with salt and pepper to taste.
6. If desired, garnish with toasted pine nuts for an added layer of flavor and texture.

Remember, the key to a successful pasta dish is simplicity and respect for the ingredients. As my mother Elena always said, “Let the ingredients speak for themselves, and they’ll tell you how to cook them.”