Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat

Meanwhile, remove the skins from the cloves of garlic and roughly chop the garlic, wash the cherry tomatoes and cut each one in half lengthwise and roughly chop 10 fresh basil leaves

Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

After a couple minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the cherry tomatoes, continue to mix together, after 3 minutes and the cherry tomatoes are lightly sauteed, add in 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then add in ½ cup white wine and the chopped basil, simmer on a medium heat

Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions)

Once the spaghetti is cooked, drain it into a colander, turn off the heat in the pan with the cherry tomatoes, add the pasta into the pan and gently mix together until well mixed

Transfer into shallow bowls, sprinkle with grated Manchego cheese and some fresh basil leaves, serve at once, enjoy!