Campanelle Pasta with Cherry Tomatoes

Ingredients

• 1 pound campanelle pasta
• ¼ cup olive oil
• 2 cloves garlic, smashed
• 4 cups cherry tomatoes, halved
• 1 ½ teaspoons kosher salt
• 1 cup grated Parmesan cheese
• 1 cup freshly grated pecorino cheese
• 1 cup chopped fresh basil

Step 1

Bring a large pot of salted water to a boil. Toss in the pasta and cook it just a little less than the package says—about 5 minutes should do. Before draining, save half a cup of the pasta water for later.

Step 2

While the pasta cooks, heat some oil in a big skillet over medium-high heat. Add the garlic and cook it until it smells amazing and just starts to brown, which takes about a minute. Then, stir in the cherry tomatoes along with a pinch of kosher salt. Keep things moving in the pan until the tomatoes soften and start to break down, about 3 minutes.

Step 3

Once the pasta is drained, add it straight to the skillet. Sprinkle on some Parmesan and give everything a good toss so the pasta gets coated in that flavorful sauce. Then, toss in pecorino cheese and fresh basil, mixing everything one more time. If the sauce feels a bit thick, pour in some of the reserved pasta water to loosen it up.