Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ½ cup cooking liquid, and transfer to a large bowl.
In the same pot used to cook the pasta, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and salt and cook until softened, about 3 minutes.
Add cooked pasta and Pecorino Romano and Parmigiano-Reggiano cheese and stir to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce.
Add basil and stir to combine. Season with pepper to taste and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sungold-tomato-pasta/