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Cover the bottom of a cold pan with olive oil.
Add the garlic and let it start to brown.
Add the cherry tomatoes and a few sprigs of basil.
Add a pinch of salt, cover and cook for 10 minutes.
Boil salted water and cook the pasta until al dente.
Remove the basil sprigs from the sauce and add in some chopped fresh basil.
Add in some freshly grated Parmesan cheese and mix well.
Drain the pasta and add it to the sauce, along with some of the starchy cooking liquid.
Add more Parmesan cheese and a drizzle of olive oil, then mix well.