Halve the cherry tomatoes and place them in a mixing bowl. Grate a clove of garlic into the bowl, then drizzle with olive oil and lemon juice. Sprinkle with sea salt and toss gently. Let marinate for 10-15 minutes.

While the tomatoes marinate, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.

Transfer the cooled pasta to a mixing bowl. Pour the marinated tomato mixture over the pasta and toss gently to coat.

Finely slice the fresh basil and fold it into the salad. Adjust seasoning with sea salt, olive oil, or lemon juice as desired.

Optionally sprinkle red chili flakes before serving. Serve immediately or chill for 30 minutes.