Description
Freshness on a plate from Della Terra.
Ingredients
Scale
- 2 tbsp olive oil
- 2 garlic cloves, smashed
- A few basil leaves
- 1 cup cherry tomatoes halved
- Chili pepper flakes to your desired spice level
- 1/4 cup pecorino romano (we use Locatelli) cheese
- 4 oz dry pasta (we used campanelle)
Instructions
- Boil water (salt added after boiling until it tastes like the sea) and cook desired pasta until al dente.
- While waiting, heat garlic in olive oil over medium heat until browned, add cherry tomatoes and season with salt and chili flakes.
- Leave over heat until softened, then add cooked pasta to your pan and 3oz of salted pasta cooking water.
- Reduce, toss in fresh basil, 1 tablespoon of extra virgin olive oil (we love corto) and a tablespoon of romano cheese.
- Reduce and toss until coated. Plate and garnish with more cheese and olive oil