Cook 250g pasta shells until al dente. Drain and set aside. Mix 2 cloves of garlic with 6 tablespoons olive oil, 3 tablespoons white wine vinegar, 3 tablespoons chopped basil, 2 tablespoons chopped chives, and some salt and pepper. Add 500g cherry tomatoes and some black olives to the pasta and pour over the dressing. Chill for an hour before serving.