1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound pasta, any shape
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep’s
1 cup chopped basil
Bring a large pot of water to a boil over medium-high heat. Season well with
salt. Add the pasta and cook for 3 minutes less than package directions,
about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic
and cook until the garlic is fragrant and just beginning to brown. Add the
tomatoes and the salt and cook, stirring often, until the tomatoes are just
beginning to break down and release their juices, about 3 minutes. Add the pasta
to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the
tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine.
Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of
olive oil and more Parmesan if desired.