Boil the water: Fill a large pot with water and add enough salt to make the water taste lightly seasoned. Set the pot over high heat and bring the water to a full boil.

Cook the pasta: Add the pasta to the boiling water in the pot and stir for a few seconds so it does not stick. Cook it according to the package directions until it is tender with a little firmness in the center.

Blister the tomatoes: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the whole cherry tomatoes and cook without stirring for about 3 minutes, until they start to blister and brown on the bottom.

Add the aromatics: Reduce the heat to medium-low. Add the sliced garlic, drained capers, and red pepper flakes to the skillet, stirring constantly for about 1 minute until the garlic is fragrant but not browned.

Reserve the pasta water: Before you drain the pasta, scoop 1 cup of the pasta water into a mug or heat-safe measuring cup so you can use it to loosen the sauce later.

Combine pasta and sauce: Transfer the drained spaghetti into the skillet with the tomato and caper mixture.

Toss to coat: Pour in half of the reserved pasta water. Toss the pasta vigorously in the skillet over medium heat for 1 to 2 minutes, adding more pasta water as needed, until a glossy sauce forms and coats the noodles.

Finish and serve: Remove the skillet from the heat. Stir in the torn fresh basil and grated Parmesan cheese. Taste and adjust the seasoning with kosher salt and black pepper, then serve immediately.