Wash the cherry tomatoes and basil. Halve the tomatoes and set them aside. Give the garlic a good smash with the knife, and roughly chop it.

Heat the olive oil over medium heat. Add the tomatoes face down. Once the tomatoes start to soften and lose some liquid, introduce the minced garlic. Saute together and toss to prevent burning.

Cook the pasta in a pot of salted boiling water. Cook the pasta a minute shy of al dente.

Drain the pasta and add it to the pan with the cherry tomato sauce. Add some of the starchy pasta water. Also, add some of that delicious fragrant basil. Gently mix so the pasta is coated in a creamy sauce.

Garnish the pasta with the remaining fresh basil, vegan parmesan substitute, or any other garnishes you like.