Put a large pot of salted water to boil, add Secolari Roasted Garlic Sea Salt, and cook the pasta according to package directions.
For the pasta topping combine the Secolari Basil Olive Oil, breadcrumbs, pine nuts, basil, and pepper in a bowl, using your fingertips, rub and combine everything together. Heat a sauté pan and add the breadcrumb mixture on medium-low heat. Stir frequently, until the mixture is well toasted and just golden. Transfer the breadcrumb mixture back in the bowl and set aside.
In the meantime, halve the tomatoes and place in a bowl. In a skillet heat the ¼ cup of olive oil. Add the sliced garlic and cook over low heat until the garlic is soft, just golden, about two minutes. Add the tomatoes and cook gently folding the tomatoes just a couple of times until they are just barely soft but still look like tomatoes. Season with salt and pepper.
When the pasta is al dente, transfer to the skillet with the cherry tomatoes. Add the fresh basil; toss everything together over the heat just to combine, about a minute.
Serve in a large serving bowl or individual plates. Top with breadcrumb mixture and serve immediately.