Quick Tomato Pasta

Summer is wrapping up so I finally have some time to work on posting recipes. This one was quick and utilized the cherry tomatoes that are growing in my back yard. The pasta was fulfilling but not overly heavy. In the winter, you could add a splash of cream to this dish to add more depth to the sauce.

Ingredients:
cherry tomatoes - 1 container, about 12 oz
1 box short noodle of choice (I like penne or bowtie)
1 clove garlic, minced (could add more if you like garlic)
1 cup pecorino, shredded
1 cup parmesan, shredded
1-2 cups reserved pasta water
chopped basil, for garnish

Directions:
1. Bring a large pot of water to boil. Cook pasta to package directions (typically 8-10 minutes).

2. Cut the cherry tomatoes in half. Heat a pan over medium high heat. Add a drizzle of olive oil to pan. Add tomatoes to pan with a pinch of salt and pepper. Allow to cook down slightly, no more than 5 minutes, until the tomatoes soften.

3. Add chopped garlic and allow to cook a minute more. Add pasta immediately so garlic doesn't burn. (If pasta is not done yet, pull pan off heat). Make sure to save the water the pasta was cooked in. Remove pasta with a spider strainer or a slotted spoon.

4. Once pasta is in the pan, add the shredded cheese. Stir to combine. Add a little of the pasta water to get the sauce to a consistency we like. Once all combined, put onto a plate. Top with chopped basil to garnish and serve.