Prep all ingredients according to specifications above.
Bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. (Be sure to reserve at least 1 cup of the starchy pasta water.)
salt for pasta water, 1 pound uncooked pasta
Meanwhile, while the pasta is cooking, combine the garlic and olive oil in a large skillet or Dutch oven and heat on medium-low. Sauté for 3 to 4 minutes or until lightly golden, then add the tomatoes and about ¼ the basil to pan and sauté another 2 to 3 minutes, until they begin to break down a bit.
2 heaping Tbsp chopped or thinly sliced garlic, 1/4 cup extra-virgin olive oil,, 2 pints grape or cherry tomatoes,
When the pasta is ready, transfer it to the skillet along with about ½ cup of the starchy pasta water (to start). Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add the additional pasta water if more moisture is needed.
When the pasta is al dente, turn off the heat, then fold in the pecorino and basil, and season to taste with salt and pepper. Finish with a healthy drizzle of extra-virgin olive oil.
1/2 cup grated Pecorino Romano cheese, To taste salt and black pepper
Serve with additional fresh basil. Buon Appetito!