Cook orecchiette (or spaghetti) in boiling salted water until al dente, 10 to 12 minutes.
Rub the pasta-serving bowl with one half of a garlic clove.
Coarsely chop tomatoes and remaining garlic on a cutting board. Transfer to the serving bowl. Add salt, basil, oregano and pepper. Drizzle with oil. Toss well.
Drain pasta and add to tomatoes. Toss well. Adjust seasoning with salt and pepper. Serve immediately.
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