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