1 lb spaghetti (450g)
salt to taste
4 tablespoons extra virgin olive oil, plus extra for drizzling (59ml)
3 garlic cloves, peeled and crushed
25 cherry tomatoes, halved
bunch of fresh basil leaves
pecorino cheese, freshly grated, for sprinkling
To start your Spaghetti con Pomodorini e Pecorino:
Place spaghetti in salted boiling water. Stir to prevent from sticking together.
While the pasta is cooking, heat up olive oil in a saucepan and gently sautí garlic until golden.
Add tomatoes and cook until the tomatoes become soft. Season with salt.
About 2 minutes before the spaghetti is at the ‰al dente stage, drain, conserving approximately a cup and a half of pasta water.
Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen the sauce. Turn off heat.
Add torn basil leaves and cook together for approximately 30 seconds.
Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil.
Transfer spaghetti to a serving bowl. Top with more pecorino cheese and serve immediately.
