Pasta allo Scarpariello

• 1 lb pasta (paccheri or spaghetti)
• 1.5 lbs ripe cherry tomatoes, halved
• 4 tbsp extra virgin olive oil
• 2 cloves garlic, peeled and smashed
• 1/2 tsp red pepper flakes (optional)
• 1 bunch fresh basil leaves
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 1-2 minutes less than the package instructions.

2. 2

   While the water is heating, prepare the sauce. In a large skillet or wok, heat the olive oil over medium heat. Add the smashed garlic and red pepper flakes. Sauté for 2-3 minutes until the garlic is golden and fragrant.

3. 3

   Add the halved cherry tomatoes to the skillet. Cook over medium-high heat for about 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices. Remove the garlic cloves.

4. 4

   When the pasta is ready, drain it, reserving about 1 cup of pasta water. Transfer the pasta directly into the skillet with the tomatoes.

5. 5

   Toss the pasta with the sauce over medium heat for 1-2 minutes. Add a splash of pasta water if the sauce is too dry.

6. 6

   Remove the skillet from the heat. Stir in the grated Pecorino Romano and Parmesan cheeses and the fresh basil leaves. Toss vigorously until the cheese melts and forms a creamy sauce (the 'mantecatura').

7. 7

   Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.