This is a simple, fresh, one-dish meal to make use of those in-season cherry tomatoes. It's vegetarian as-is, but you can easily add chicken if you prefer.
Cook pasta according to package directions, then drain. While pasta is cooking, prepare the tomatoes, garlic and basil leaves.
Combine 2 tablespoons olive oil, the lemon juice, basil, salt, oregano and pepper in a large bowl.
Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Add garlic and cook for about 2 minutes, stirring frequently to avoid burning. Add tomatoes and cook for another minute longer.
Add pasta and tomato/garlic mixture to the dressing in the bowl. Stir to combine, sprinkle with Parmesan cheese, and serve!