CAMPANELLE WITH CHERRY TOMATOES

Campanelle with Cherry Tomatoes image

Campanelle with cherry tomatoes is like Gianni's but saucier. Serve with a drizzle of olive oil and more Parmesan if desired.

Provided by Elaine

Time 20m

Yield 8

Number Of Ingredients 8

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Ingredients

1 pound campanelle pasta
¼ cup olive oil
2 cloves garlic, smashed
4 cups cherry tomatoes, halved
1 ½ teaspoons kosher salt
1 cup grated Parmesan cheese
1 cup freshly grated pecorino cheese
1 cup chopped fresh basil

Steps:

Bring a large pot of well-salted water to a boil over medium-high heat. Add pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes.
Add the pasta and sprinkle with Parmesan cheese. Toss well to coat. Sprinkle in pecorino cheese and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 46.1 g, Cholesterol 24.3 mg, Fat 15.2 g, Fiber 2.8 g, Protein 17 g, SaturatedFat 5.5 g, Sodium 701.5 mg, Sugar 2.1 g