serves 4
2 cloves garlic
4 Tbs Olive’s Oil
14 oz cherry tomatoes
15 – 20 leaves sweet basil, torn into large pieces
3 Tbs Res Chili Pepper
1 Tbs Res Basil
1/2 Tbs Res Lemon
1/2 Tbs Res Garlic
3/4 lb short pasta
4 oz fresh pecorino cheese, cut into small cubes
Coarsely chop the tomatoes discarding the seeds.
Boil the pasta in salted water until al dente.
In the meantime, coarsely chop the garlic and sauté
it briefly in the Olive’s Oil.
Just before the pasta is done, add the tomatoes and
the basil to the garlic and sauté very briefly, just
warming the tomatoes but not cooking them. Add
the flavored oils and the pasta and sauté for a minute
or two, mixing well.
Transfer to a serving bowl, add the cheese and toss to
mix. |
