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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan and slowly fry the whole garlic cloves until golden.
Add the diced cherry tomatoes and cook until they soften.
Add canned tomatoes and season with salt and black pepper.
Toss in fresh basil and let the sauce simmer gently.
Add al dente spaghetti straight into the pan with the sauce.
Add Parmesan and Pecorino cheese, then toss or mix until silky.
Add pasta water little by little to adjust the consistency.
Taste and adjust seasoning before serving.
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Use a mix of fresh and canned tomatoes for a richer sauce.
Adjust the amount of pasta water to achieve your desired sauce consistency.
Can I use only one type of cheese?
Yes, you can use either Parmesan or Pecorino if you prefer.
How do I know when the garlic is ready?
The garlic is ready when it turns golden and fragrant.
What if I don't have fresh basil?
You can substitute with dried basil, but use less as it is more concentrated.
How much pasta water should I add?
Add pasta water gradually until the sauce reaches your preferred consistency.
Is it necessary to use extra virgin olive oil?
Extra virgin olive oil adds a rich flavor, but you can use regular olive oil if needed.
