½ cup (or more, could be even up to 1½ -2 cups) of tomato passata, preferably rustic type with visible small tomato pieces
few fresh basil leaves
grated hard cheese
salt, pinch of ground pepper
Cooking Instructions
1.Add 1 tbsp of salt into the pot with water and bring the salted water to the boil.
2.Cook the pasta as per instruction on the package. Drain the pasta.
3.In the meantime, working in parallel, heat the saucepan to low-medium, add olive oil and garlic. Add cherry tomatoes, pepper and generous amount of salt (1/2 tsp).
4.Stir occasionally and wait until the cherry tomatoes burst, around 7-10 minutes.
5.Add ½ cup of tomato passata.
6.Add cooked pasta to the saucepan or if the saucepan is not big enough, mix together tomato sauce and the pasta in the pot where you cooked the pasta.
7.If you prefer, add additional tomato passata and season to taste.
8.Serve the pasta into the plates and top it with grated cheese and basil leaves.
