Pasta allo Scarpariello

Method

1. In a large pan, heat the olive oil over medium heat and add the garlic clove and chili pepper. Let them infuse slowly, without burning the garlic.
2. When the garlic turns golden, remove it from the pan and discard.
3. Add the cherry tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until they soften and release their juices.
4. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti alla chitarra until al dente (about 10–12 minutes). Reserve some cooking water before draining.
5. Transfer the drained pasta directly into the pan with the tomatoes. Add a splash of the reserved pasta water and toss vigorously over heat to create a creamy emulsion.
6. Turn off the heat. Gradually add the grated pecorino and parmigiano, mixing constantly with a tossing motion until the cheese melts and the sauce becomes creamy.
7. Add the fresh basil leaves, give one final toss, and serve immediately.