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1 lb Nonna’s pasta: we used corcette
1.5 lbs fresh strawberry tomatoes (whole or halved)
6-8 cloves garlic: Thinly sliced or smashed
1/4 cup extra virgin olive oil
1 cup fresh torn basil leaves
Salt, oregano, & freshly ground black pepper to taste
Freshly grated Parmigiano-Reggiano or Pecorino for serving
1. Prep the tomatoes
Toss the tomatoes in a pot with the garlic cloves and cover with about ¼ cup of the extra virgin olive oil. Cook on stove on medium high heat. Once they start blistering, add a pinch of salt, pepper, oregano, and a little more than half the torn basil. Continue to let simmer until tomatoes begin to burst to create the sauce.
2. Cook the pasta
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until 1-2 minutes shy of al dente (it will finish cooking directly in the pan with the tomatoes). Reserve 1/2 cup of pasta cooking water before draining.
3. Emulsify and finish
Transfer the hot drained pasta straight into the pan with the tomatoes. The tomatoes should be somewhat broken now, having created a sauce still with chunks of fresh tomatoes. Pour in a splash of the reserved pasta water. Toss vigorously over medium heat so the starchy water and olive oil bind together into a glossy coating. Top with cheese, more basil, and enjoy!