Preheat the oven to 425. Place cherry tomatoes in an oven safe skillet. Toss with 1 tablespoon of olive oil, sprinkle with salt and pepper then set aside.
Prepare a large pot of water and bring it to a boil in preparation for the noodles.
Place tomatoes in the oven and roast for 15 minutes until you start to see a charred color and they become soft. Remove the tomatoes from the oven and set aside.
Add noodles to boiling pasta water.
In a large skillet, heat a drizzle of olive oil over medium until it shimmers. Add in your garlic and stir until it becomes toasted and fragrant.
Toss olives and roasted tomatoes with the garlic and oil mixture and remove from heat.
Check that noodles are al dente, strain and immediately add them to the skillet with the tomatoes and olives.
Squeeze fresh lemon juice over pasta, toss noodles well coating them in the tomato and olive mixture. Add salt and pepper to taste.
Serve on a big pasta plate or bowl, garnish with fresh basil and enjoy.
