Bring a large pot of salted water to a boil. Add 8 oz of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 cups of cherry tomatoes and cook without stirring for about 3 minutes, allowing them to blister and caramelize on one side. Then stir and cook for another 2 minutes until they are soft and slightly burst.
Reduce heat to medium and add 3 cloves minced garlic, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir constantly for about 1-2 minutes until the garlic is fragrant but not browned.
Add the drained spaghetti to the skillet with the blistered tomatoes. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles.
Turn off the heat and fold in 1/4 cup chopped fresh basil. Serve immediately topped with grated Parmesan cheese if desired.
