Ingredients
Extra virgin olive oil
3 cloves of garlic, thinly sliced
800g cherry tomatoes, halved
½ pepperoncino, thinly sliced
1 bunch basil, torn
Pecorino Romano, to taste
Parmigiano Reggiano, to taste
600g penne rigate
Method
- Place the penne into a pot of salted boiling water.
- In the meantime add the olive oil, garlic, chilli and a pinch of salt to a cold pan and place on medium-high heat.
- When the garlic starts to colour slightly, add the cherry tomatoes to the pan. Wait for 2 minutes then add the basil and a pinch of salt.
- When the pasta has reached ⅔ of the recommended cooking time, put it into the pan with the other ingredients, saving the pasta water.
- Add the Parmigiano, Pecorino and 2 ladles of the pasta water to the pan, mix well and leave to simmer for about half a minute.
- Toss the pasta in the pan to mix properly while drizzling in some more olive oil.
- Plate the pasta garnishing with the remaining basil.