Pasta allo Scarpariello

Method

1. Heat olive oil in a pan with a clove of garlic and basil stems over medium heat.
2. Once the garlic is golden, remove the garlic and add the Piennolo tomatoes, crushing them with a spoon.
3. Add the fresh chili pepper.
4. Add a splash of water if the tomatoes are too dry, and season with salt.
5. Tear basil leaves with your hands and add to the sauce.
6. Cook the pasta al dente in salted boiling water.
7. Transfer the drained pasta to the pan with the sauce and finish cooking, adding pasta water if needed.
8. Remove from heat, add grated Parmesan and Pecorino Romano cheese, and toss well.
9. Serve immediately with a drizzle of raw olive oil and extra basil if desired.