Fill a large pot with salted water and bring it to a boil. Cook the spaghetti per the package instructions until al dente. Save 1 cup of the pasta water before draining the spaghetti.
Add the halved cherry tomatoes, salt, and black pepper to the skillet. Cook for 5-7 minutes until the tomatoes soften and begin to release their juices.
Stir in the torn basil leaves. Add the cooked pasta to the skillet and toss everything together. If needed, slowly add some reserved pasta water to help coat the pasta evenly.