Heat 2 tbsp of oil in a medium-sized sauté pan over medium low heat. When hot, add the cumin seeds, stirring occasionally in the oil until fragrant, about 45 seconds. Add the cherry tomatoes along with a generous pinch of salt and sauté together for about 5 to 8 minutes, or until the tomatoes have broken down.

Stir in the sun-dried tomatoes, Aleppo pepper, and a pinch of salt, then continue to sauté for 2-3 minutes. By this time, the tomato mixture should be jammy in consistency. Remove from heat and allow to cool for a few minutes.

To a storage jar, add the garlic and lemon zest and juice then allow that to sit while you wait for the tomato mixture to cool.

Transfer the tomatoes to the jar along with the vinegar, remaining 2 tbsp of oil, and maple syrup then whisk well to combine. Taste and adjust with additional salt as desired. Seal the jar then place in the fridge until ready to use.

When ready to prep the salad, bring a large pot of water to a boil and salt generously. Cook the pasta according to package instructions then drain and set aside. If waiting a longer period of time, consider adding a drizzle of olive oil to the noodles to keep them from sticking together.

While the pasta cooks, add the sliced onion to a large mixing bowl with the zest and juice of half a lemon and a pinch of salt. Mix well with your hands then let it sit while you finish the pasta.

Add the cooked pasta to the mixing bowl along with the lemon tomato vinaigrette, basil, parmesan, and fresh cracked black pepper. Toss to combine, then taste and adjust with additional salt as needed, then enjoy!