Cook pasta in a large saucepan of boiling water for about 10 minutes, following packet directions, until tender. Drain, reserving 1/3 cup of the pasta water.
Heat a lightly oiled large, non-stick frying pan over a medium to high heat. Add garlic and tomatoes. Cook for about 2 minutes, stirring occasionally until tomatoes are blistered and lightly browned.
Add beans. Cook, stirring a further 1 minute.
Add pasta and reserved pasta water. Toss gently over heat for 1 minute until combined and hot. Remove from heat.
Stir in half the basil. Season with fresh ground black pepper. Divide between 2 serving bowls. Sprinkle with remaining basil leaves.