Slice tomatoes in half, gently squeeze them and put in a medium bowl. Add the garlic, olive oil, salt, and pepper.
Allow to sit at room temperature for about 30 minutes. Add a couple tablespoons of thinly sliced basil.
Cook spaghetti till al dente, reserving a cup of cooking water before draining. Place cooked spaghetti back in the pot and add the tomatoes and a small amount of pasta water. Stir to combine, adding more water if needed to moisture the pasta.
Serve with parmesan cheese.
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