Bucatini alla Mike

Method

1. Select cherry tomatoes that are not too ripe and cut each into quarters.
2. In a pan, sauté one crushed clove of garlic, then add the quartered cherry tomatoes.
3. Add a few ladles of water, cover with a lid, and cook over low heat.
4. If the water dries up, add a little more water.
5. After a few minutes, crush the tomatoes with a ladle and cook until they are very soft. Season with salt.
6. Meanwhile, cook the bucatini in boiling salted water.
7. When the pasta is al dente (about 3 minutes before the package cooking time), drain it and transfer to the tomato pan.
8. Add some pasta cooking water and begin to emulsify (mantecare) over heat.
9. Ensure the tomatoes are fully softened, then add fresh basil and black pepper. Continue tossing.
10. Add a drizzle of extra virgin olive oil and toss again.
11. Turn off the heat. Add the grated pecorino romano and toss off the heat to create a creamy sauce (not stringy).
12. Serve immediately.