According to the manufacturer's instructions, cook the spaghetti until they have an "al dente" texture. Strain and keep them warm * See the note at the bottom of the post.
In a large skillet or wok, heat olive oil over medium heat, add the garlic cloves, reduce to heat, and fry until the garlic softens and is slightly golden. Don't let the garlic get brown.
Lower to low heat; Add the cooked spaghetti, and mix well.
Add salt to half a glass of the pasta water you saved earlier, mix well and add to the spaghetti.
Add dried cherry tomatoes, chopped parsley and basil, toasted pine nuts, and ground black pepper. Mix well. Taste and adjust seasoning if necessary. Remove from the heat.