In a large skillet, heat a splash of olive oil over medium heat. Once shimmering, add garlic and sauté for 1-2 minutes until soft.

Add halved cherry tomatoes, stirring to coat. Cook for approximately 15 minutes over medium-low heat. Season with salt and pepper.

In a large pot, bring heavily salted water to a boil. Add paccheri and cook for 8-10 minutes until al dente.

Reserve a cup of pasta water, drain the rest, and toss pasta into the skillet with the sauce. Add smoked scamorza cheese and some pasta water, stirring until melted.

Remove from heat, stir in torn basil leaves, and serve immediately.