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Cook spaghetti according to package directions.
While pasta is cooking, heat olive oil in a pan.
Add garlic cloves and sauté until fragrant.
Add mixed cherry and baby plum tomatoes to the pan.
Cook tomatoes until they break down and form a sauce.
Season with salt.
Drain spaghetti and add it to the pan with the tomato sauce.
Toss to combine.
Serve immediately, topped with fresh basil and grated Grana Padano/Parmigiano Reggiano.