Bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook until al dente, following the package timing. Drain and let cool slightly in a wide bowl — don't rinse.

While the pasta cooks, dice the tomato flesh into small cubes, slice the black olives into thin rounds, and roughly chop or tear the basil leaves.

In a small bowl, whisk together the olive oil and lemon juice with the crushed garlic, salt, and pepper.

Combine the slightly cooled pasta with the diced tomatoes, sliced olives, and basil in a large bowl. Pour the dressing over everything and toss until evenly coated.

Taste and adjust the seasoning. Refrigerate for at least 1 hour before serving if you have time — it gets better the longer it sits.