Cook pasta as directed on package and drain, reserving cooking liquid.

Heat oil in a large skillet over medium heat. Mince garlic and add to hot skillet, cooking for 30-60 seconds until fragrant. Add tomatoes and salt, stir to coat. Cook for 2-3 minutes. Tomatoes will start to wilt.

Add 1/2 cup reserved water and bring to a boil; reduce heat and simmer for 5-7 minutes. If all liquid evaporates, add more reserved water to prevent tomatoes from sticking to skillet. Continue to cook for 2-3 minutes until tomatoes start to burst. Stir in basil, pasta, and Parmesan cheese. If mixture becomes too sticky, add more reserved liquid.

Serve with chilled grapes on the side.