1. Prep: Cut in half about 500g of cherry tomatoes, preferably high quality. Cut 2 garlic cloves in half.  Start boiling water in a pot for pasta.
2. In a large pan on medium heat add olive oil (be generous) and all the tomatoes, with both salt and pepper. Wait 2-3 minutes till a bit of the water from the tomatoes has released and throw in the garlic clvoes you cut earlier. You do not want to sear them, you want them to cook with the water and oil and release their fragrances slowly.
3. After about 10 minutes you should see the tomatoes starting to break down and the garlic soften, the heat should not be high enough to the point that the tomatoes are caramilzing but high enough for them to be becoming very soft. You can now add a few cut up basil leaves and a little water in the pan.
4. Right after place pasta in water, and control the heat of the pan that has your tomato sauce. At this point you can add some pasta water to the tomato sauce and make sure to mix with a spoon or spatualu to make sure it is well incorporated.
5. Take the garlic cloves out of the sauce and crush them, it should be very easy, you can do it with a spoon or a knife. You should end up with a rich garlic paste which you will throw into the sauce and mix well.
6. Once Pasta is about a minute from being done, take pasta out and place on the pan with the tomato sauce, make sure to reduce the heat on the pan to avoid overcooking or burning the pasta.
7. Serve pasta in a bowl or deep plate, garnic with cheese and fresh basil.

EASY!