First cook the pasta in salted water until al dente. In the meantime, quarter the cherry tomatoes, coarsely chop the basil and finely chop or crush the garlic.
Then, in a small bowl, mix the basil and garlic with the oil (dose to taste). Drain the finished pasta, immediately return to the pot or bowl, add tomatoes.
Then pour the basil-garlic oil over it, season with salt and pepper, ready.
The dish can also be easily varied with olives, mozzarella, onions ….