Spicy Garlic & Cherry Tomato Pasta

Instructions

1. Bring a large pot of water to boil on high heat. Cook penne according to package directions until al dente. Drain, reserving 2/3 cup of pasta water for sauce; cover and set aside.
2. In a large nonstick sauté pan, heat 2 tablespoons of olive oil over medium-high. Pat capers dry, then add to pan and cook 2–3 minutes, stirring frequently, until crisp. Transfer capers to a paper towel-lined plate.
3. Add remaining olive oil, garlic and red pepper flakes to hot pan. Sauté 1 minute or until fragrant. Add cherry tomatoes, then cook until blistered and starting to burst, about 3–5 minutes.
4. Reduce heat to medium and add tomato paste, stirring frequently. Cook until color darkens, about 2 minutes. Add reserved 2/3 cup pasta water and cook 10 minutes, stirring occasionally, until saucy. Season with salt and pepper, if desired.
5. Stir in cooked pasta and half the sliced basil. Top with crispy capers, remaining basil and pecorino romano cheese. Serve immediately.