Bring a large pot of water to a boil, then add a generous pinch of salt. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Once shimmering, add the sliced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
Add the cherry tomatoes to the skillet, spreading them out in an even layer. Cook for 4-6 minutes, stirring gently now and then, until the tomatoes start to soften and burst, releasing their juices.
Once the tomatoes are soft and saucy, season with salt and freshly ground black pepper to taste. Stir to coat the tomatoes evenly in the garlic-infused oil and release their sweet, vibrant juices.
Add the cooked pasta directly into the skillet with the tomato sauce. Toss gently to combine everything evenly, allowing the pasta to soak up the flavorful juices and become glossy.
Serve the pasta hot straight from the pan, garnished with additional black pepper if desired. Enjoy the bright, juicy flavors of this simple, cheerful dish.
