Bring a large pot of water to a boil. Add the salt and orecchiette and cook until done, about 8 minutes for freshly made or about 20 minutes for dried.
Meanwhile, combine the tomatoes, garlic, and olive oil in a large bowl. Season with salt and pepper, but keep in mind that the cheese will add more saltiness. (This sauce can be kept at room temperature for several hours and will get more garlicky as it sits.) When the pasta is cooked, drain it and toss it with the tomato mixture. Sprinkle with the basil and cheese and serve immediately.
nutrition information (per serving):
sat fat g
Photo: Brian Hagiwara