500 g Mezze Penne pasta (Garofalo or Barilla brands recommended)
500 g cherry tomatoes, cut in half
400 g passata di pomodoro (best if homemade, otherwise Barilla Arrabbiata is good)
1 clove of garlic
1 tablespoon of JOSEPH Cold Pressed Olive Oil
40 g Pecorino or Grana Padano cheese
1 pinch of chilli
1 pinch of salt
Boil a large pot of water.
Heat JOSEPH Extra Virgin Olive Oil in a pan and rub the pan with a clove of garlic until you start to smell the aroma of garlic, then take the garlic clove out.
Add the sliced cherry tomatoes to the warm, garlic infused olive oil.
Add a pinch of salt, a pinch of chilli flakes and a 1/4 cup of water just to loosen. Cover with a lid and cook on a medium heat.
Regularly remove the lid to check the tomatoes are still in some liquid and add more water as required. Repeat until the tomatoes have softened to the consistency of a thick passata and will have a creamy look to it.
At this stage the water should be boiled. Add the pasta.
When pasta is cooked to a really firm 'al dente', add the passata sauce to the tomatoes in the pan.
Drain the pasta and retaining a little of the cooking water. Set aside water in a small cup.
Add the pasta to the sauce in the pan, increase the temperature and cook for a couple of minutes, mixing well to coat the sauce on the pasta. If the sauce does not look creamy, add a little bit of the cooking water and stir through.
Turn off heat and grate the cheese generously over the pasta.