Fill a large pot with water and bring it to a rolling boil. Add salt and spaghetti, cooking until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.

In a large skillet, heat olive oil over low heat. Add chopped garlic and crushed red pepper, sautéing for 1 minute until fragrant.

Add cherry tomatoes to the skillet and increase heat to medium. Sauté for 8-10 minutes, crushing them occasionally until they break down into a sauce.

Stir in reserved pasta water and let the sauce bubble for 1 minute. Season with sugar and salt to taste.

Toss the drained spaghetti with the tomato sauce in the skillet and cook together for 1 additional minute on low heat.

Remove from heat and fold in fresh basil and grated Parmesan. Serve immediately for the best flavor and texture.