Scarpariello

Method

1. In a large pan, heat abundant olive oil with a tiny pinch of chili pepper.
2. Slice the garlic and add it to the oil. If the garlic starts to brown too quickly, remove the pan from heat briefly.
3. Cut the cherry tomatoes in half.
4. When the oil is very hot, carefully add the tomatoes (watch for splatters).
5. Add abundant torn basil leaves and a pinch of salt. Cook for a couple of minutes.
6. Meanwhile, cook the pasta (penne) in salted boiling water until al dente.
7. Transfer the pasta directly into the pan with the tomato sauce. No pasta water needed; the tomato juice is enough.
8. Add a mix of grated pecorino and parmigiano (half and half). Toss well to combine.
9. Serve immediately with additional cheese on top.