Savor the Best Campanelle Pasta with Cherry Tomatoes

Ingredients

• A pound of campanelle pasta
• A quarter cup of olive oil
• Two cloves of smashed garlic
• Four cups of halved cherry tomatoes
• One and a half teaspoons of kosher salt
• A cup of grated Parmesan cheese
• A cup of freshly grated pecorino cheese
• A cup of freshly chopped basil leaves

Step 1

Begin by bringing a generously salted large pot of water to a gentle boil on medium-high heat. Gently drop in the pasta and let it cook for approximately 5 minutes, slightly under the suggested time on the package. Once done, drain the pasta thoroughly, but remember to save about 1/2 cup of the pasta water for later use.

Step 2

While the pasta is cooking, set a large skillet over medium-high heat. Pour in some oil and toss in the garlic, allowing it to cook until it becomes aromatic and starts to lightly brown, usually around 1 minute. Introduce the tomatoes and a pinch of kosher salt, stirring occasionally. Let the tomatoes soften and release their juices for about 3 minutes.

Step 3

Combine the cooked pasta with a sprinkle of Parmesan cheese, ensuring it is well-coated. Further enhance the dish by adding pecorino cheese and fresh basil, giving it a final toss for a perfect blend of flavors. If the sauce feels too thick, adjust the consistency by adding some of the reserved pasta water.