How to Make Quick Spaghetti with Fresh Tomatoes

Ingredients

• 12 oz (340 g) spaghetti
• Salt, for pasta water
• 2 cups (approximately 300 g) ripe cherry tomatoes, halved
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon (5 g) sea salt, or to taste
• 1/2 teaspoon (2 g) freshly ground black pepper, or to taste
• 1/2 cup (15 g) fresh basil leaves, chopped (plus extra for garnish)
• 1 tablespoon (15 ml) balsamic vinegar (optional)