Halve the cherry tomatoes and place in a bowl. Add grated garlic, olive oil, lemon juice, and sea salt. Stir and let sit for 15 minutes.

Boil salted water in a pot, add orecchiette pasta, and cook until al dente, about 9-11 minutes. Drain and rinse under cold water.

In a large bowl, combine chilled orecchiette with marinated tomato mixture. Fold in fresh basil leaves.

Taste the salad and adjust seasoning with lemon juice, olive oil, and sea salt as needed. Add red chili flakes for heat if desired.