Remove the stems from the tomatoes and cut into small cubes (about the size of a fingernail), simply quarter the cocktail tomatoes. Sprinkle with a little salt and allow to drain in a fine kitchen sieve for about 30 minutes.
During this time, dice the garlic very finely or press it through the press. Finely chop the basil and mix with the garlic in a large bowl. Then add the tomatoes. Pour in the olive oil, add salt and pepper, mix well and season to taste. It can be slightly salty, as the pasta takes away some of the salt.
It is best to prepare 3 - 4 hours before the pasta and let it steep.
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