Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a rolling boil, add the pasta, and cook for 1-2 minutes less than the package instructions. Drain and set aside.

In a skillet, heat olive oil over medium heat, sauté minced garlic for 30 seconds, then add cherry tomatoes and salt. Cook for 5-6 minutes until softened.

In a mixing bowl, combine the cooked pasta with sautéed garlic and tomatoes, Kalamata olives, sun-dried tomatoes, fresh basil, pesto, and seasonings. Mix gently.

Transfer the mixture to a greased 9x13-inch baking dish, spreading evenly, and layer mozzarella and Parmesan on top.

Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden. Broil for 2-3 minutes for a crispy top.

Let the dish rest for 5 minutes, then garnish with fresh basil or parsley before serving.