Start by bringing a large pot of salted water to a boil over high heat.

While waiting, mince four cloves of garlic and halve the cherry tomatoes.

Once boiling, add the pasta and cook until al dente, usually around 8-10 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 10-15 seconds.

Add the halved cherry tomatoes, ½ teaspoon of kosher salt, and black pepper; cook for 6-8 minutes until the tomatoes burst.

Reserve about 1 cup of cooking water and drain the pasta.

Blend the tomato and garlic mixture briefly for a chunkier sauce.

Combine the drained pasta with the sauce, adding reserved pasta water for desired consistency.

Plate while hot, topping with grated cheese and small basil leaves.