Spaghetti Con Pomodorini E Pecorinio

From David Rocco on Dolce Vita.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb spaghetti (450g)
•  salt, to taste
• 4  tablespoons extra virgin olive oil, plus extra for drizzling (59ml)
• 3  garlic cloves, peeled and crushed
• 25  cherry tomatoes, halved
• 1  bunch fresh basil leaf
•  pecorino cheese, freshly grated, for sprinkling

Directions

1. Place spaghetti in salted boiling water. Stir to prevent from sticking together.
2. While the pasta is cooking, heat up olive oil in a saucepan and gently sautí garlic until golden.
3. Add tomatoes and cook until the tomatoes become soft. Season with salt.
4. About 2 minutes before the spaghetti is at the al dente­ stage, drain, conserving approximately a cup and a half of pasta water(about 7-8 minutes).
5. Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and give flavor to the sauce. Turn off heat.
6. Add torn basil leaves and cook together for approximately 30 seconds.
7. Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil.
8. Move the spaghetti to a serving bowl. Top with more pecorino cheese and serve immediately. Enjoy!