Ingredients
8
8 servings
- •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
Instructions
- Bring a large pot of well-salted water to a boil over medium-high heat. Add 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 oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes.
- Add the pasta and sprinkle with Parmesan cheese. Toss well to coat. Sprinkle in pecorino cheese and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed.
Nutritional Facts
Per 8 servings
- Calories: 382
- Carbohydrate: 46g
- Fat: 15g
- Fiber: 3g
- Protein: 17g
- Sugar: 2g
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