Cook the spaghetti in plenty of boiling salted water for about 10 minutes. Peel garlic and press it through a garlic press or chop it finely. Wash the basil and pluck the leaves from the stems.
Put some aside for garnishing. Grind the garlic, basil and pine nuts in the universal chopper or crush them finely in a mortar. Grate 60 g Parmesan and mix with the herb paste. Stir in the oil to make a thick sauce.
Drain the pasta, let it drain. Mix with the herb sauce. Grate the rest of the cheese over it. Serve pasta with remaining basil leaves and cherry tomatoes.