Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, following package instructions. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat until shimmering and fragrant.
Add the minced garlic to the hot oil, sautéing until it becomes fragrant and turns golden, about 30 seconds to 1 minute, stirring constantly.
Stir in the halved cherry tomatoes and cook, stirring occasionally, until they begin to soften and release their juices, about 3-4 minutes, and the mixture becomes slightly saucy.
Add the drained pasta directly into the skillet with the tomato mixture. Toss gently to combine all ingredients thoroughly, letting the pasta soak up the flavors for about 1 minute.
Remove from heat and stir in the chopped basil leaves, allowing their aroma to infuse into the dish. Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional basil if desired, with the vibrant, fragrant pasta ready to enjoy.
