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
Why This Recipe Works
Kitchen Tricks
- Don’t overcook the pasta; campanelle should be al dente to hold the sauce well.
- Reserve some pasta water to adjust the sauce consistency if needed.
Step 1
Bring a big pot of salted water to a boil. Toss in the pasta and cook it just a few minutes less than the package says—about 5 minutes should do. Drain the pasta, but save about half a cup of the pasta water for later.
Step 2
While the pasta is cooking, heat some oil in a large skillet over medium-high heat. Add the garlic and cook it until it smells amazing and just starts to turn golden, which should take about a minute. Then, add the cherry tomatoes along with a pinch of kosher salt. Stir often and cook until the tomatoes begin to soften and release their juices, around 3 minutes.
Step 3
Add the drained pasta right into the skillet and sprinkle over some Parmesan cheese. Give everything a good toss so the pasta gets nicely coated. Then, toss in the pecorino cheese and fresh basil, mixing once more to bring it all together. If the sauce feels a bit thick, stir in some of the reserved pasta water until it reaches your desired consistency.
