Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes, salt, black pepper, oregano, and red pepper flakes (if using). Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are soft and saucy.

Stir in the fresh basil and adjust seasoning to taste.

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, garnished with additional basil if desired.