Spaghettone allo Scarpariello

Method

1. In a pan, heat olive oil and add garlic cloves.
2. Add yellow cherry tomatoes and San Marzano pelati. Cook for 20 minutes.
3. Remove the garlic head. Add fresh basil, salt, and pepper.
4. Meanwhile, rinse red cherry tomatoes and cut them in half.
5. In another pan, heat olive oil with remaining garlic and halved cherry tomatoes. Add sugar and caramelize.
6. Combine caramelized tomatoes with the tomato sauce.
7. Cook the spaghetti in salted water.
8. Drain pasta al dente and transfer to the sauce. Finish cooking the pasta in the sauce, adding pasta water as needed.
9. Add grated Parmigiano Reggiano and mix well until creamy.