INGREDIENTS
1 tbsp
kosher salt
8 oz
uncooked spaghetti
1/4 cup
extra-virgin olive oil, divided
2 pints
multicolored cherry tomatoes
4
garlic cloves, thinly sliced
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
2 oz
Parmigiano-Reggiano cheese, shaved
1/4 cup
small basil leaves