Bring a pot with plenty of salted water to a boil.
Blanch, peel, and slice the cherry tomatoes. Remove the seeds. Sauté them in a frying pan with a tablespoon of oil and a pinch of salt. Next, add another 2 tablespoons of oil and cook everything on medium heat for approximately 5 minutes.
Meanwhile, cook the Farfalle. Drain and add them to the sauce.
Serve the dish garnished with washed and shredded mint leaves.