Orecchiette with crab


2 Tbsp of Extra Virgin Olive Oil
3 Cloves of Garlic, minced
1 Red Fresno Pepper, seeded and finely minced
½ lb Jumbo Lump Crab Meat
½ cup White Wine
2 pints Cherry Tomatoes, halved
½ lb Orecchiette Pasta
2 Tbsp Fresh Chopped Parsley
2 Tbsp Fresh Chopped Basil
Salt and Pepper, to taste