Ingredients for 4 people:
Brown the garlic in a pan over a slow flame, with a little extra virgin olive oil and a little salt. Cut the fresh tomatoes in half after washing them and add them to the pan with garlic, oil and salt. Cook the orecchiette in a pot of water over a slow flame and reach a level of cooking al dente, then sauté in a pan with the sauce for a few seconds. Once the dish is served, add a couple of basil leaves and season with a few drops of basil oil il Bottaccio.
Enjoy your meal!