Spaghetti Pomodorini e Pecorino

• 16 oz spaghetti
• 12 oz cherry tomatoes, halved
• 2 clove garlic, minced
• 1 extra virgin olive oil
• 1 handful fresh basil, coarsely chopped
• 2 cup pecorino cheese, shredded
• 1 pinch salt and pepper, to taste

1. Boil pasta al-dente in salted water
2. Sautee tomatoes and garlic in olive oil over medium heat
3. Salt and pepper to taste; use less salt than normal, as pecorino is salty.
4. Drain pasta and toss with tomatoes; add 1/2 C pasta water
5. Sprinkle in basil and most of cheese
6. Toss well and heat until cheese melts
7. Serve, sprinkled with remaining cheese

cherry tomatoes, clove garlic, extra virgin olive oil, basil, pecorino cheese, salt

Taken from cookpad.com/us/recipes/330747-spaghetti-pomodorini-e-pecorino (may not work)