Wash the cherry tomatoes and collect them in a pan along with the unpeeled garlic cloves, the basil leaves, the pine nuts, the extra virgin olive oil, some crushed chili pepper and a generous pinch of salt.
Cook on medium flame, cover with a lid, for 10 minutes.
After 10 minutes, remove the lid and crush the tomatoes with a wooden spoon.
Let the sauce cook for 5 more minutes and adjust the seasoning. Turn off the heat and set aside.
Bring a large pot of water to the boil, season with salt and cook the pasta al dente.
Drain the pasta and toss into the pan with the sauce. Sprinkle with grated cheese and add a few turns of black pepper, toss once more and serve.