Step 1

In a large pan over medium-low heat, saute the sliced garlic in a ¼ cup of olive oil.

Step 2

Once the garlic turns lightly golden (about 2 minutes), add the cherry peppers and crushed red pepper flakes and cook for 30 seconds more. Add the tomato paste and cook for 3-5 minutes stirring frequently.

Step 3

Add the plum tomatoes and give it all a stir. Bring to a low simmer, stirring frequently.

Step 4

While the sauce is simmering, bring a large pot of salted water (2 tablespoons kosher salt) to a boil and cook pasta to al dente.

Step 5

Add the al dente pasta to the pan and cook for 30-60 seconds on medium-low heat. If necessary add a couple ounces of pasta water to loosen if required. Toss the pasta or stir to coat well. Turn off the heat and plate immediately.

Step 6

Hand tear basil leaves and add to the pasta right before serving. Serve with grated Pecorino Romano or parmesan cheese. Enjoy!