Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving a cup of the pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until golden and fragrant.

Add chopped fresh tomatoes to the skillet with the garlic and cook for 5-7 minutes until the tomatoes start breaking down.

Once the sauce thickens, reduce heat to low and add the drained pasta. Toss everything together, adding reserved pasta water if needed.

Remove from heat and fold in torn basil leaves until evenly distributed.

Plate the pasta and sprinkle with grated cheese and optional protein. Serve immediately.