Start by halving the cherry tomatoes and placing them in a mixing bowl. Add grated garlic, fresh lemon juice, and a drizzle of extra virgin olive oil, along with a pinch of sea salt. Gently stir the mixture to combine everything well, then let it sit at room temperature for about 15–20 minutes.

In a large pot, bring salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions until it's al dente, usually around 8–10 minutes. Once cooked, drain the pasta in a colander and immediately rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled orecchiette pasta with the marinated tomatoes and their juices. Use a large spoon or spatula to gently toss everything together until the pasta is well-coated.

To finish, stir in a generous handful of freshly chopped basil, adjusting the seasoning with more lemon juice, olive oil, and sea salt as needed. Serve at room temperature or chilled.