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INGREDIENTS

1 Lb. spaghetti

2/3 cup olive oil

12 garlic cloves, sliced.

1 cup cherry tomatoes/sliced to halves.

1/2 cup fresh parsley, chopped.

1/2 tsp. black pepper

1/2 tsp. salt

1/2 cup pasta water

1/2 cup grated pecorino Romano cheese.

1/2 cup parmesan cheese

TO MAKE

Cook the spaghetti pasta according to the package, drain the pasta water but keep 1/2 cup to set aside.

Add garlic cloves and olive oil to a pan and cook on low for 2-3 minutes.

Add the cherry tomatoes and parsley, cook another 3 minutes, mix constantly.

Add salt, pepper & keep mixing.

Add the spaghetti and mix it in the mixture.

Add the cooked water and the two cheese.

Lower the heat to low and gently fold in the pasta with the cheese and the tomatoes mixture.

Serve warm as a side dish.

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