For ➍400 g orecchiette pasta
400 g chopped tomatoes (or 20 cherry tomatoes)
2 garlic cloves, minced
2 tbs olive oil
salt & cracked black pepper
red pepper flakes (or dried chilli)
handful of fresh basil, finely chopped
150 g freshly grated pecorino cheese
Cut the tomatoes into quarters. Mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes, and fresh basil in a bowl. Let rest for 2 h.
Cook the orecchiette in a large pot of boiling water until it is al dente.
Drain, keeping a small cup of the pasta water. Mix the tomatoes and cheese into the pasta, tossing to combine. Add a little of the pasta water if the pasta seems dry and mix well. Season with more salt and pepper if needed. Serve hot.
Use the sauce for any kind of sturdy or ridged pasta.
