Using a large skillet, lightly brown the garlic cloves in the olive oil. Add the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken. Once sauce starts to thicken, add the cheese.
Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce. Serve on platter with basil leaves, halved cherry tomatoes, and grated pecorino.
Recipe courtesy Nicolina Rustichella, Rustichella D'abruzzo