Spaghetti Pomodoro

Spaghetti with fresh tomatoes, garlic, basil and Pecorino.

Ingredients

• ½ lb Spaghetti
• 1 pt Grape or Cherry Tomatoes Halved
• 3 Cloves Garlic Thinly Sliced
• 6-8 Fresh Basil Leaves
• 1 Tbsp Tomato Paste
• Freshly Grated Pecorino Romano Cheese to Taste
• 3 Tbsp Extra Virgin Olive Oil
• Cracked Black Pepper to Taste

Method

1. BOIL WATER: Place a large pasta pot of generously salted water on high heat.
2. COOK GARLIC AND TOMATOES: Place a large sauté pan on medium heat. Add the olive oil and sliced garlic. Cook for 3-5 minutes or until the garlic starts to soften and turns golden brown. Add the tomatoes and black pepper. Cook for 2 minutes to allow the tomatoes to soften.
3. BUILD SAUCE: Use the back of a slotted spoon to smash the tomatoes into the garlic oil. Add the tomato paste. Stir and cook the sauce for a few minutes. Reduce the heat to low while you cook the pasta.
4. COOK AND TOSS PASTA: Cook the pasta and remove it right before al dente. Reserve a few cups of the pasta water and set aside. Strain the pasta and place it in the sauté pan. Stir all ingredients together. Add the pasta water in small increments until you get the desired ratio of sauce to pasta and the sauce thickens. Each time you add pasta water, stir the water completely into the pasta and sauce.
5. FINISH: Break up the basil leaves by hand and add to the pasta. Add the Pecorino Romano cheese. Stir all ingredients together.