Pasta with Tomato, Pecorino and Mint

Method

1. Pick the mint leaves and set aside the stems. Reserve some leaves for garnish.
2. Heat a generous amount of high-quality olive oil in a pan. Add garlic cloves cut in half and let them brown gently.
3. Add the mint stems to the oil to infuse flavor.
4. Add whole datterini tomatoes to the pan, crushing them with a spoon. Season with a pinch of salt.
5. Cook the tomatoes for a few minutes, keeping them slightly chunky. Add a part of the mint leaves.
6. Meanwhile, cook spaghetti in boiling salted water until al dente.
7. Add chili pepper (peperoncino) to the sauce according to taste.
8. Drain the pasta, reserving some cooking water, and transfer it to the pan with the sauce.
9. Add plenty of grated pecorino cheese and a splash of pasta water. Toss vigorously to create a creamy emulsion.
10. Serve with fresh mint leaves, an extra grating of pecorino, and a drizzle of olive oil.