You're only 5 ingredients (including salt) and about 30 minutes away from a sweet, delicious, restaurant-quality cherry tomato sauce, made by bursting cherry tomatoes in the pan and mixing them with garlic-infused olive oil and a hint of fresh basil.
Warm the olive oil over medium heat in a large, wide skillet (I recommend cast iron). When warm, add the garlic. Cook, stirring constantly, for about 45 seconds or just until the smallest bits of garlic start to slightly brown. Immediately add the halved cherry tomatoes to the skillet and stir well.
Reduce the heat slightly. Add the whole sprigs of fresh basil to the pan along with a sprinkle of salt. Continue to cook, stirring occasionally, for about 20 minutes or until the cherry tomatoes have released their juices, softened, and the sauce has thickened such that it's beginning to cling to the pan. Remove from the heat, remove the basil sprigs, salt to taste, and serve or store.
While cooking the tomato sauce, cook the dry pasta to al dente according to package instructions. Drain and do not rinse the pasta, reserving 2 tablespoons of cooking liquid. Add the pasta to the pan with the warm sauce along with the reserved cooking liquid, and stir to combine. Cook over low heat just until everything is hot and the sauce clings to the pasta.
Serve with fresh basil, red pepper flakes and hemp seed parmesan if desired.