Heirloom Tomato and Pecorino Penne Pasta

Servings: 2

Ingredients:

• Heirloom cherry tomatoes - If heirlooms are not available, substitute for a good cherry tomato. 

• 2 cloves Fresh garlic 

• Penne pasta

• Olive oil (We prefer Medium Enzo)

• Pecorino Romano cheese (1/4 to 1/2 cup, grated)

• Fresh basil

• Salt (to taste)
  

Instructions:

1. Fill a large pot with water and bring to a boil. Once boiling, generously salt the water.

2. While the water is heating, crush and mince the garlic.

3. Grate the Pecorino Romano cheese until you have between 1/4 to 1/2 cup.

4. In a large sauté pan, heat olive oil over medium heat. Once hot, add the minced garlic and sweat until it becomes fragrant but not browned.

5. Add the heirloom cherry tomatoes to the sauté pan. Cook, allowing the tomatoes to reduce down to a sauce. Season with salt to taste.

6. By now, the water in the pot should be boiling. Add the penne pasta and cook according to the package instructions until al dente.

7. Once the pasta is cooked, add it to the sauté pan with the tomato sauce. Add a small ladle of the pasta water to help combine the sauce and pasta.

8. Sprinkle in the grated Pecorino Romano cheese and mix. If the sauce needs a little help distributing, add an additional spoonful of pasta water and stir until the sauce coats the pasta.

9. Hand tear fresh basil leaves and add them to the pasta as a garnish.

10. Serve in bowls or plates and top with the remaining Pecorino Romano cheese.

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Enjoy your delicious pasta dish!