Put on plenty of (salted) water. In the meantime, peel the garlic cloves, chop them into small pieces and sauté them in the heated olive oil in a small saucepan (must not turn brown!). Cook the spaghetti according to the instructions on the packet. Chop the parsley.
Cut the cocktail tomatoes into very small fine pieces and add to the garlic in the pot, as well as the parsley. Season with pepper and a little fondor.
Then mix the aldente cooked spaghetti with the aglio e olio sauce and add the parmesan.
My mother-in-law is Italian and I can assure you that it tastes delicious (you can also modify it a little and, if you like it, add bacon or diced ham, for example).
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