1. Season shrimp with salt and pepper. In large skillet, heat 4 tsp olive oil over high heat. add shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to bowl; set aside.
2. Prepare sauce: To same skillet, add remaining 2 tsp oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and juice, along with 2 cups water. Bring to boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced and saucy, about 15 minutes. Remove from heat and stir in cherry tomatoes.
3. Meanwhile in large pot of boiling water, cook pasta until al dente according to package directions. Drain; return pasta to pot. Add tomato sauce, shrimp and bail; season to taste with salt and pepper. Toss. Serve immediately garnished with basil leaves, if desired.