Ingredients:

1 Lb. Spaghetti

4 tbsp Extra Virgin Olive Oil

2 cloves of garlic, sliced

1 Lb cherry tomatoes, halved

1 cup heavy cream

8 oz grated parmesan cheese

Salt and freshly ground pepper to taste

Steps:

Cook the spaghetti in salted water according to the package directions or till al dente.

Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring frequently, until golden brown. Add the tomatoes and fry for a further 3-4 minutes until the tomatoes start to break down. Add about some cooking pasta water

Drain the pasta and pour in the tomato sauce and toss everything together.

For the Parmesan cream:

In deep saucepan, combine the parmesan cheese and the heavy cream and cook on low heat stirring occasionally until thickened.