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1
In a tall stockpot, bring 3 quarts of water and 2 Tbs of salt to a boil.
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2
Wash and stem the cherry tomatoes.
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3
Drop the spaghetti into the boiling water and stir to make sure they don't stick.
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4
Cook until al dente, about 11 min, according to package instructions.
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5
Meanwhile, place a 12-inch saute pan over medium heat with the oil until hot.
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6
Add garlic to the pan and cook stirring occasionally, until garlic is lightly golden, about 30 sec.
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7
Add the red pepper flakes and remaining 1/4 tsp of salt; cook until garlic is medium golden, about 1 minute.
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8
Increase the heat to high and tilting the pan at an angle, add the tomatoes.
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9
Cook, swirling the pan occasionally, until the tomatoes begin to break down, the tomatoes will begin to burst open.
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10
Mash a few of the tomaotes with a spoon.
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11
If the tomatoes start to dry out, add a little of the pasta water.
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12
Drain the pasta when done and reserve a little of the cooking liquid in case sauce gets dry.
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13
Add the pasta to the sauce in the saute pan and cook until sauce begins to cling to the pasta, 3-4 minute.
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14
Stir in the basil and cook for 30 sec more.
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15
Divide among serving bowls and sprinkle with parmesan cheese if desired.
