Boil water in a pot and cook the spaghetti according to the package instructions.

While the spaghetti is cooking, heat olive oil in a pan over medium heat.

Add minced garlic to the pan and sauté until fragrant.

Add cherry tomatoes to the pan and cook until they start to soften.

Pour in white wine and let it simmer until reduced by half.

Drain the spaghetti and add it to the pan with the tomatoes.

Toss everything together and cook for another 2 minutes.

Serve the spaghetti topped with grated Parmigiano-Reggiano and fresh basil.