Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions.

Reserve about 1/2 cup (120 ml) pasta water, then drain the spaghetti.

Meanwhile, heat the olive oil in a large skillet over medium heat.

Add the crushed garlic and cook for about 30 seconds, until fragrant.

Add the halved tomatoes and season with salt and black pepper.

Cook the tomatoes for 7–10 minutes, stirring occasionally, until softened and releasing their juices.

Add the drained spaghetti directly to the tomato mixture.

Toss over medium-low heat for 1–2 minutes.

Add reserved pasta water, 1–2 tablespoons at a time, as needed until the pasta is lightly coated and glossy.

Add the Parmesan and toss until evenly combined.

Remove from the heat and stir in the chopped fresh parsley.

Taste, adjust the seasoning, and serve immediately with additional Parmesan if desired.