1 lb. orecchiette
1/4 c. extra-virgin vegetable oil
1 tbsp. balsamic vinegar
Newly ground dark pepper
1 clove garlic, minced
1 pt. cherry tomatoes, ideally multi-hued, divided
1/4 c. torn basil, for embellish
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In a huge pot of salted bubbling water, cook orecchiette as per bundle bearings until still somewhat firm. Channel and put during a safe spot.
In a little bowl, whisk together vegetable oil and balsamic vinegar, at that time season with salt and pepper.
To bowl, include pasta, garlic and tomatoes; hurl with dressing to consolidate.
Trimming with basil and serve.