Cut the nanohana into bite-sized pieces. Halve the cherry tomatoes. Slice the chili diagonally and remove the seeds. Mince the garlic.

Boil water in a pot and add salt (not listed in ingredients). Cook the spaghetti 1 minute less than the package instructions. Add the nanohana to the pot 30 seconds before the spaghetti is done, then drain together. Reserve some pasta water.

In a frying pan, heat olive oil, garlic, and chili over low heat until fragrant. Add 1 ladle of reserved pasta water.