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Boil the pasta according to the instructions on the package. Drain, but do not rinse. Set aside.
While the pasta is boiling, heat the olive oil in a large stainless steel pan or skillet (at least 10 inches wide) over medium heat. While the oil is heating, toss the cherry tomato halves with the salt.
Once the oil is shimmering, add cherry tomatoes to the pan and cook, stirring occasionally, until the skin starts to blister and the tomatoes soften, about 5–8 minutes.
Add the turkey meatballs to the pan, add the water, and cover with the lid.
Cook the cherry tomatoes and meatballs together for 8–10 minutes, until the water has cooked down and the meatballs are hot all the way through.
Add cooked pasta and basil leaves to the pan and toss everything together to mix.
Garnish with grated Parmesan and serve.