Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add 8oz pasta, then cook according to package directions until al dente. Drain pasta in a colander.
Place a box grater over a large mixing bowl. Finely grate each tomato half as much as you can, then discard the skin. To this, add extra virgin olive oil, aged balsamic vinegar, grated clove of garlic, kosher salt, and freshly ground black pepper. Whisk well, then taste.
To the dressing, add cooked pasta, halved bocconcini, halved cherry tomatoes, and sliced basil leaves. Toss to thoroughly coat, then taste and adjust seasoning. Serve immediately with another drizzle of balsamic vinegar, a generous pinch of flaky sea salt. Enjoy!