Cook spaghetti according to package instructions until al dente.
Drain the spaghetti, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and creamy.
Add red pepper flakes, salt, and pepper to taste.
Toss in the cooked spaghetti, mixing well to coat.
If the sauce is too thick, add reserved pasta water gradually.
Serve hot, garnished with fresh basil and cherry tomatoes.