Orecchiette con tomates frescos y pecorino

Ingredientes

• 1 Pound Orecchiette Pasta
• 2 Pints Ripe Cherry Tomatoes (Or About 3 Cups Ripe Plum Chopped Tomatoes)
• 2 Large Garlic Cloves, Minced
• 3 Tablespoons Olive Oil
• Sea Salt
• Cracked Black Pepper
• Red Pepper Flakes
• 1/4 Cup Fresh Basil, Finely Chopped
• 3 Cups Freshly Grated Pecorino Cheese

Preparación

1. 1

   Cut the tomatoes into quarters, and mix with...: Cut the tomatoes into quarters, and mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes, and fresh basil in a bowl.

2. 2

   Let rest for at least two hours before...: Let rest for at least two hours before you are ready to cook the pasta.

3. 3

   Cook the orecchiette in a large pot of...: Cook the orecchiette in a large pot of boiling water until it is al dente.

4. 4

   Drain, keeping a small cup of the pasta...: Drain, keeping a small cup of the pasta water.

5. 5

   Mix the tomatoes and cheese into the pasta,...: Mix the tomatoes and cheese into the pasta, tossing to combine.

6. 6

   Add a little of the pasta water if...: Add a little of the pasta water if the pasta seems dry and mix well.

7. 7

   Taste, and season with additional salt if needed...: Taste, and season with additional salt if needed and additional cracked black pepper.

8. 8

   Serve hot.