01
Step 1
Start by bringing a big pot of salted water to a boil. Toss in the pasta and cook it just a few minutes less than the package says—about 5 minutes should do. Drain the pasta, but save about half a cup of the pasta water for later.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
While the pasta is cooking, heat some oil in a large skillet over medium-high heat. Add the garlic and cook it until it smells amazing and just starts to turn golden, which should take about a minute. Then, add the cherry tomatoes along with a pinch of kosher salt. Stir often and cook until the tomatoes begin to soften and release their juices, around 3 minutes.
03
Step 3
Add the drained pasta right into the skillet and sprinkle over some Parmesan cheese. Give everything a good toss so the pasta gets nicely coated. Then, toss in the pecorino cheese and fresh basil, mixing once more to bring it all together. If the sauce feels a bit thick, stir in some of the reserved pasta water until it reaches your desired consistency.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use ripe cherry tomatoes for the best natural sweetness.
- Don’t overcook the pasta; campanelle should be al dente to hold the sauce well.
- Reserve some pasta water to adjust the sauce consistency if needed.
Why you’ll love it
This dish combines sweet cherry tomatoes with the unique shape of campanelle pasta, creating a delightful texture and burst of flavor in every bite. It’s light, fresh, and perfect for a quick yet satisfying meal any day of the week.
Serving ideas
Serve this pasta with a sprinkle of fresh basil and grated Parmesan cheese. It pairs nicely with a simple green salad or crusty bread to soak up any extra sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or olive oil to keep the pasta from drying out.
