Recipe for 2 people

 

INGREDIENTS:

 

  • 320g of spaghetti
  • 30g of grated Pecorino Romano cheese
  • Basil leaves to taste
  • Extra virgin olive oil
  • Salt to taste
  • 500g cherry tomatoes
  • 30g of grated Parmesan cheese
  • Fresh chili pepper
  • Garlic

 

PROCEDURE:

 

  • While waiting for the water to boil, wash the cherry tomatoes and cut them in half.
  • In a skillet, heat the oil over medium heat. Add chopped chili pepper and whole garlic cloves (for easier removal later). Sauté for about 3 minutes, stirring occasionally, then add the cherry tomatoes and cook for about 10 minutes.
  • Meanwhile, cook the pasta until it reaches your preferred level of doneness.
  • Once the cherry tomato sauce is ready, add some basil leaves and a bit of pasta cooking water to create a creamy sauce.
  • Drain the spaghetti al dente (saving some cooking water) and add them directly to the skillet with the sauce.
  • Finish cooking over medium-low heat, tossing the spaghetti with the sauce, and adding cooking water if needed.
  • Turn off the heat and add Pecorino and Parmesan cheese, stirring continuously to prevent the cheese from clumping.
  • Serve the pasta with additional fresh basil on each plate, if desired.