Finely chop the basil leaves.

With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it.

Cut the cherry tomatoes in four and transfer them to a bowl. Season them with a teaspoon of salt, a couple of teaspoons of extra-virgin olive oil, the crushed garlic, and the basil leaves. Stir, cover, and let rest for half an hour and up to a couple of hours.

Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.

Toss in the pasta and cook it according to package directions.

Drain the pasta and transfer it to the bowl with the tomato condiment. Mix well.

Divide the seasoned pasta between the two serving plates. Top each with a couple of spoonfuls of Stracciatella.

Serve immediately.