Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes start to soften and release their juices, about 5 minutes. You should see some bubbling and a slight turning of the tomatoes' color.
Stir in chopped basil leaves and season with salt and pepper to taste. Let the mixture cook for another minute, allowing the flavors to meld and the tomatoes to burst, creating a vibrant sauce.
Add the cooked pasta directly to the skillet with the tomato sauce. Toss everything together gently using a wooden spoon or spatula, ensuring the pasta is well coated and heated through.
Serve the pasta immediately, garnished with a few extra basil leaves if desired. The dish should look glossy, with pops of red cherry tomatoes and fragrant green herbs, ready to enjoy.
