Instructions

1. Slice the tomatoes in half, then into quarters lengthwise, discard the seeds, and set tomatoes aside.
2. Collect the juices and transfer them to a skillet.
3. Add olive oil and garlic. Cook down the juices on medium-low for 5 minutes.
4. Add tomato filets and cook for 5 minutes.
5. Add the basil and cook for 1 minute, stirring occasionally.
6. Cook pasta in 4 quarts of salted boiling water for 4 minutes, stirring frequently.
7. Toss the pasta with the sauce in a serving dish with grated Pecorino Romano.