Campanelle pasta with Sangold tomatoes

Ingredients:

• 1.5 tsp coarse salt + extra for salting the pasta water
• 450 g of campanelle pasta (bells)
• 1/4 cup olive oil + more as needed
• 2 cloves garlic, crushed and peeled
• 750 g (about 4 cups) Sangold or cherry tomatoes, halved
• 1 cup finely grated Parmesan cheese, plus extra for serving
• 1 cup freshly grated Pecorino or other sheep's milk cheese
• 1 cup chopped basil

Preparation:

1. In a large saucepan, bring water to a boil over medium-high heat. Season generously with salt. Add the pasta and cook for 3 minutes less than the package directions, about 5 minutes. Drain thoroughly, reserving 1/2 cup of the cooking water.
2. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic begins to darken. Add the tomatoes and salt and cook, stirring frequently, until the tomatoes begin to soften and release their juices, about 3 minutes.
3. Add the pasta to the tomatoes and sprinkle with Parmesan. Toss well to coat the pasta. Sprinkle with pecorino cheese and basil and toss again. If necessary, thin the sauce with the remaining pasta water. Serve drizzled with olive oil and sprinkled with Parmesan.