Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tablespoons of salt.

Heat a 10- to 12-inch saute pan over medium heat.

Add 4 tablespoons of extra virgin olive oil and sliced garlic to the pan.

Cook the garlic until light golden brown, about 2 minutes.

Add 1 teaspoon of hot chili flakes and 2 pints of Sungold Cherry tomatoes (or 3 cups of chopped fresh tomatoes and their juices).

Cook over medium heat, stirring to keep the garlic from browning, until the tomatoes just start to burst or deflate, about 5 minutes.

Remove the pan from the heat and set aside.

Drop 1 pound of spaghetti into the boiling water and cook until 1 minute less than the package instructions call for.

Drain the spaghetti and toss it in the pan with the tomatoes.

Place the pan over high heat and toss to mix well, about 45 seconds.

Remove the pan from the heat.

Add 1/2 cup of freshly grated pecorino cheese and 20 leaves of fresh basil, cut into fine slivers (chiffonade).

Toss well to mix.

Pour into a heated bowl and serve immediately.