7oz penne pasta
15-20 cherry tomatoes
1 bunch of basil
Parmigiano Reggiano (parmesan cheese)
Salt and pepper
Boil pasta in salted water according to packaged instructions. In the meantime, wash and slice the cherry tomatoes in half and leave the smaller ones whole. Sprinkle them with salt and squeeze the juice which you will need later to add to the pasta. The more you leave it in the fridge macerating, the better it is. Add some garlic to the tomatoes, extra virgin olive oil, basil, pinch of salt and mix all together and at the end take the garlic out. When the pasta is al dente, drain it well. Stir everything gently so as not to break up the pasta. Transfer to plates and drizzle with olive oil. Top with more cheese and a few whole leaves of basil and serve. Bon Apetito!