Peel and cut the garlic clove in half.

Bring a large pot (about ½ gallon) of salted water to a boil. Add 2-3 teaspoons of salt.

Cut the cherry tomatoes in half and place them in a bowl. Add 1 teaspoon of extra-virgin olive oil, a pinch of salt, the garlic clove, and the basil leaves (torn by hand).

Cook the spaghetti according to the package instructions.

Stir the tomato mixture occasionally to help the flavors merge.

Drain the pasta and add it directly to the bowl with the tomatoes.

Mix well and serve immediately.