Take a sauté pan, add extra virgin olive oil and minced garlic. Turn on the heat and as soon as it starts to sizzle, turn it off to avoid burning.

Add the cherry tomatoes cut in half, turn the heat to low, and cook until the tomatoes are done. Use a wooden spoon to crush them.

Once the spaghetti is cooked, add 2 ladles of the cooking water to the pan.

Add the spaghetti, turn the heat to high, and toss everything together to combine.