Pasta Alla Scarpariello (Cherry Tomato Basil Pasta)

Steps

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1. 1
   Prepare all ingredients: thinly slice 4 garlic cloves, halve the cherry tomatoes, and freshly grate the Pecorino Romano. All prep should be done before you start cooking.
   ▶ ≈0:49
2. 2
   Bring a large pot of water to a rolling boil and salt generously. Add the spaghetti and cook until just shy of al dente—roughly one minute less than packet instructions. Reserve a cup of pasta water before draining.
   ▶ ≈1:05
3. 3
   Heat the olive oil in a pan over medium heat. Add the sliced garlic and chilli flakes, stirring gently for 30 to 40 seconds to infuse the oil without browning the garlic.
   ▶ ≈1:28
4. 4
   Add the halved cherry tomatoes, season with salt and black pepper, and optionally add a touch of sugar if the tomatoes are acidic. Over medium heat, stir and gently press the tomatoes for 5 to 6 minutes until broken down and juicy.
   ▶ ≈1:50
5. 5
   Transfer the drained pasta directly into the pan with the tomatoes. Add a splash of reserved pasta water and toss vigorously to coat each strand thoroughly.
   ▶ ≈2:06
6. 6
   Turn off the heat and add the grated cheese in stages, tossing after each addition. Off heat, the cheese will melt and emulsify into the sauce without becoming stringy. Adjust consistency with splashes of pasta water as needed until the sauce is silky and creamy.
   ▶ ≈2:25
7. 7
   Check seasoning and adjust with salt, sugar, or black pepper as needed. Add fresh basil leaves just before serving—either toss them in or place them on top for maximum fragrance.
   ▶ ≈2:43
8. 8
   Serve in tall portions, making sure to include plenty of the tomato sauce from the bottom of the pan. Finish with fresh basil, extra grated cheese, and a crack of black pepper.
   ▶ ≈3:10