Wash cherry tomatoes and cut in half and place in a bowl. Add olive oil, chopped garlic, mint, and basil. Add salt and pepper to taste. Let the mixture stand for anywhere from 30 to 120 minutes to let the flavors blend.
Put on water for pasta. Add salt. When it’s boiling, add the spaghetti and cook until it has some bite. Please don’t let it get mushy.
Save 1/2 cup pasta water before draining; now drain. Return the drained pasta to the pot on the stovetop, set on medium. Add the tomato mixture and reserved cooking water as needed. (You want it to feel a little moist and saucy.) Stir with a wooden spoon. Serve and garnish with Parmesan cheese and a scattering of basil leaves.