Typical Italian Food – Pasta of Scarpariello

Ingredients for 4 people:
200 gr of fillet of peeled tomato
150 gr of pachino tomatoes
400 gr of tagliolini or bucatini or penne
Extra virgin olive oil
2 slice of garlic
Grate Pecorino
Fresh basil
Salt
Fresh Pepper
 
Some advices
Be careful with the salt, do not be abundant in the water of the pasta and in the sauce of tomato, because we must add lots of  Pecorino and then the past could be very salty.
 
If you prefer, to have a pasta less juicy you can change the kind of tomatoes with the Piennolo tomatoes DOP (pendulum tomatoes) when it is conserved in a shape of braid for some month after that are picked.
 
Execution
In a pan with high border (aluminum is better) sauté the extra virgin olive oil and the garlic. When the garlic become blonde, take it off and add the fillet of peeled tomato, the pachino tomatoes which must be washed and cut in 2 half, and 3 leaves of basil.  Add the salt (without be abundant). Cooking for 10 minutes with a top.
Meanwhile, cooking the pasta in abundant salt water ( 1/3 of salt respect the necessary dose). I prefer use fresh tagliolini and not durum wheat pasta, ( fresh pasta have lots of starch that help to tie the plate) but if you want to respect the tradition you must use bucatini or penne. When the pasta is dish, take 3 spoons of water of pasta and add to the sauce. Take off the pasta from the fire and drain it speedy. Put the pasta in the pan  to mix adding abundant pecorino and abundant parmesan or Grana Padano. Turn everything for some minutes until the sauce combine with the pasta and, before to wait on it, add lots of pepper.