Bring a large pot of heavily salted water to a boil and cook the pasta until al dente

Heat the extra virgin olive oil over medium heat in a wide sauté pan

Add the sliced garlic and cook gently until soft but not browned

Stir in the halved cherry tomatoes and simmer until they begin to break down and form a saucy consistency

Season the tomato sauce with salt and freshly cracked black pepper

Once the pasta is al dente, drain it and add it to the tomato sauce in the pan

Sprinkle the cubed smoked scamorza cheese and torn basil leaves over the pasta

Gently toss everything together, allowing the cheese to soften and melt into the sauce

Plate the pasta immediately while warm and fragrant