Bring a large pot of water to the boil and cook the pasta according to the instructions on the packet.
Heat the oil in a medium sized frypan over medium heat. Add garlic and cherry tomatoes and cook for 5 minutes or until the tomatoes start to burst and release their juices.
When the pasta is cooked drain, reserving ½ cup of the cooking liquid. Add the pasta to the tomatoes, season with salt and pepper and toss to combine.
Divide into serving bowls, sprinkle with parmesan and basil and serve immediately.