Bring a large pot of salted water to a boil. Add the pasta alla chitarra (or your pasta of choice) and cook until al dente according to the package instructions. Reserve about 1 cup of pasta water before draining.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for a minute or until fragrant. If you prefer a bit of spiciness, add a pinch of red pepper flakes at this stage.
Stir in the halved cherry tomatoes and cook for about 5-6 minutes or until they start to soften and release their juices. Season with salt and freshly ground black pepper to taste.
Using a slotted spoon or tongs, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Toss everything together, making sure the pasta is coated in the flavorful olive oil and tomato mixture. If the sauce seems too dry, add a splash of the reserved pasta water to achieve the desired consistency.
Remove the skillet from heat and add the torn fresh basil leaves. Toss once more to combine, allowing the basil to infuse its aromatic flavor into the dish.
Serve the Pasta alla Chitarra with Olive Oil and Cherry Tomatoes hot, garnishing each plate with a generous sprinkle of grated Pecorino cheese (or Parmesan) for added richness.