Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water aside.

Make the garlic tomato sauce

• Warm the olive oil in a frying pan over medium heat.
• Add the garlic and cook gently until fragrant, without browning.
• Add the cherry tomatoes and cook until they soften and release their juices.

Make it creamy

• Pour in the cream and let it bubble gently.
• Stir in the grated parmesan until melted and smooth.
• Season with salt and black pepper.

Combine and serve

• Add the drained pasta to the pan and toss to coat, loosening with a splash of cooking water if needed.
• Serve straight away with extra parmesan.