Orecchiette with Yellow Cherry Tomatoes and Pecorino

Method

1. Prepare the soffritto: add a garlic clove and a drizzle of oil to a pan, add chili pepper.
2. Boil pasta in salted water.
3. Add the yellow cherry tomatoes to the pan. Season with salt and pepper.
4. (Optional) Blend the tomatoes to a smooth sauce, or leave chunky. Remove the garlic clove before blending.
5. Add 2 tablespoons of olive oil to the sauce to mount it.
6. When the pasta is al dente, transfer it to the pan with the sauce.
7. (Optional) Add crushed almonds for crunch.
8. Finish cooking the pasta in the sauce over high heat.
9. Turn off the heat and add abundant grated pecorino. Mix well.
10. Add a splash of pasta cooking water if needed.
11. Add abundant torn basil.
12. Drizzle with olive oil and toss everything.
13. Serve with more pecorino and optional almonds on top.