First, heat the water needed to cook the pasta in a pot.

Wash the cherry tomatoes removing the stem, wash and dry them, then cut in half.

Pour the extra-virgin olive oil into a high-sided non-stick frying pan and scent the oil with the garlic, divided in half, from which you have removed the inner soul.

When the garlic begins to crisp up, take care not to burn it, add the chopped cherry tomatoes to the pan and, over high heat, add half glass of water and sauté them for a 5 minutes.

In the meantime the water for the pasta will be boiling, salt it lightly and boil the type of pasta you prefer and cook it al dente.

Flavor the cherry tomatoes with some fresh basil leaves, broken up by hand, adjust with a pinch of salt and pepper, and turn off the flame.

Once the pasta has been cooked, drain it directly into the pan with the sauce. Stir, allow the pasta to take on flavor and mix well with the sauce.

Serve with a drizzle of extra virgin olive oil and parmesan cheese.