Step 1

Put a pot of water on to boil for the pasta. Add salt once the water starts to boil and bring to the boil again.

Step 2

Heat the olive oil in a frying pan and fry the crushed garlic until it starts to soften.

Step 3

Then add peperoncino/chili pepper (if using) , some of the basil and the cherry tomatoes cut into halves or quarters (or canned peeled tomatoes).

Step 4

Cook for about 10 minutes, remove the garlic and add salt and pepper to taste.

Step 5

To make the sauce creamier you can put half of the cooked tomatoes into a blender or food processor and pulse a few times. Then return them to the remaining sauce. (this is optional. I didn't do it)

Step 6

Cook the pasta a couple of minutes less than necessary for it to be al dente (it will finish cooking in the tomato sauce), drain it and add to the sauce. Cook both together for 2-3 more minutes until the pasta is cooked.

Step 7

Turn the heat to low and add the Parmesan and pecorino cheese a handful at a time while mixing everything together well. You want the cheese to melt in the hot sauce.

Step 8

Serve immediately with fresh basil leaves and extra cheese if required.