Cook the Pasta
Bring 3 quarts (12 cups) of water to a boil in a large pot.
Add 1½ tablespoons salt.
Add the spaghetti and cook according to package directions, reducing the cooking time by 2 minutes.
Reserve 1 cup of pasta cooking water before draining.
Make the Cherry Tomato Sauce
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Add the halved cherry tomatoes.
Season with salt, black pepper, garlic, and red pepper flakes.
Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Combine the Pasta and Sauce
Add the drained pasta directly to the skillet with the tomatoes.
Pour in about ½ cup of the reserved pasta water.
Add the basil leaves.
Toss continuously and cook for 2–3 minutes until the pasta is al dente and coated in the sauce.
Add additional pasta water if needed for a silkier consistency.
Turn off the heat and stir in the Parmesan cheese until melted and creamy.
Serve
Divide the pasta among serving bowls.
Top with extra basil leaves and a drizzle of olive oil.
If desired, add a burrata cheese on top for extra creaminess.
Serve immediately