Spaghetti Con Pomodorini E Pecorinio

• 1 lb spaghetti (450g)
• salt, to taste
• 4 tablespoons extra virgin olive oil, plus extra for drizzling (59ml)
• 3 garlic cloves, peeled and crushed
• 25 cherry tomatoes, halved
• 1 bunch fresh basil leaf
• pecorino cheese, freshly grated, for sprinkling

1. Place spaghetti in salted boiling water.
2. Stir to prevent from sticking together.
3. While the pasta is cooking, heat up olive oil in a saucepan and gently sauti garlic until golden.
4. Add tomatoes and cook until the tomatoes become soft.
5. Season with salt.
6. About 2 minutes before the spaghetti is at the al dente stage, drain, conserving approximately a cup and a half of pasta water(about 7-8 minutes).
7. Add the spaghetti and pasta water to the saucepan.
8. The pasta water will help lengthen and give flavor to the sauce.
9. Turn off heat.
10. Add torn basil leaves and cook together for approximately 30 seconds.
11. Generously sprinkle pecorino cheese and mix well.
12. Drizzle with olive oil.
13. Move the spaghetti to a serving bowl.
14. Top with more pecorino cheese and serve immediately.
15. Enjoy!

salt, extra virgin olive oil, garlic, tomatoes, fresh basil leaf, pecorino cheese

Taken from www.food.com/recipe/spaghetti-con-pomodorini-e-pecorinio-443963 (may not work)