Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1 minute less than the package directions. Reserve 1 cup of the pasta cooking water before draining.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and cherry tomatoes. Cook for 3 to 4 minutes until they begin to burst. Gently smash any slow ones with the back of a wooden spoon.

Add the sliced garlic and a generous pinch of salt. Cook for 2 to 3 minutes more until the garlic softens and the tomatoes release their juices.

Using tongs or a slotted spoon, transfer the cooked pasta directly into the skillet with the tomatoes. Toss well to coat. If the pasta looks dry, add a splash of the reserved pasta water until silky.

Remove from the heat. Tear the basil leaves by hand and scatter over the pasta. Toss gently.

Serve immediately with freshly cracked black pepper, a drizzle of extra virgin olive oil, and vegan parmesan if desired.