Spaghetti allo Scarpariello

Method

1. Cut the cherry tomatoes in half. Smash and peel the garlic cloves, leaving them whole.
2. In a large pan, add a drizzle of extra virgin olive oil to cover the base. Add the garlic cloves and chili pepper (fresh or dried). Sauté gently over low heat until the garlic is golden, being careful not to burn the oil or garlic.
3. Add the halved cherry tomatoes to the pan. Increase the heat to high and add a pinch of salt to help extract the juices. Cook, crushing the tomatoes with a fork until they release their pulp. Alternatively, you can pass them through a food mill. Remove the garlic cloves once they have released their flavor.
4. Meanwhile, cook the pasta in salted boiling water until al dente, but remove it 2 minutes before the package cooking time.
5. Add a ladle of pasta cooking water to the tomato sauce. Continue cooking over high heat, adding more pasta water if needed, until the sauce becomes creamy and emulsified.
6. When the pasta is ready, transfer it directly into the pan with the sauce. Toss well to combine.
7. Add another ladle of pasta cooking water to the bottom of the pan to prevent the cheese from sticking. Stir thoroughly.
8. Turn off the heat. Add most of the grated Parmigiano Reggiano and Pecorino Romano (reserve a little for serving). Mix with plastic tongs or a wooden spoon until the cheese melts and creates a creamy sauce. Adjust consistency: if too dry, add more pasta water; if too liquid, add a little more cheese.
9. Once the cheese is fully incorporated, toss the pasta to aerate it and make it fluffy. Add torn fresh basil (hand-torn, not cut). Serve immediately.
10. Finish by topping with the reserved cheese and a drizzle of olive oil if desired.