Fill a pot full of water and salt it to taste like the ocean. Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.

Once your water is at a boil, cook your pasta according to box instructions and place the oil in the second pot on the heat.

Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end). After 2 more minutes, add the tomatoes. Add Salt, and taste as you go! Add the cheese a few minutes before your pasta is ready into the pot with the tomatoes.

While the pasta is cooking, reserve around 1 cup of pasta water. The starch from the pasta in the water is what will bring your sauce together. Add a bit of the water to the tomatoes. When the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil. Cook until the sauce is creamy and sticks to the pasta. If you feel it is a bit too dry, add more pasta water. Serve immediately.