1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound campanelle pasta
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
4 cups sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep’s milk cheese
1 cup chopped basil


Bring a pot of water to a boil. Salt generously and add the campanelle pasta, cooking three minutes less than the package directs. In a separate large skillet, warm up the olive oil. Add the garlic and cook until fragrant. Add the tomatoes. Let the cherry tomatoes break down slightly but still have their form. Add the cooked pasta to the tomatoes along with the cheeses and toss well to coat the pasta with the melted cheese. Add pasta water to loosen the sauce if needed. Finish with the basil and toss one more time. Enjoy!

Recipe by Giada De Laurentiis.