Mafaldine with Cherry Tomatoes and Pecorino

A simple pasta dish full to burst with fresh tomatoes and creamy Pecorino cheese.

12oz (340g) Mafaldine pasta
3 tablespoons (45ml) olive oil
2 shallots, chopped
1 garlic clove, chopped
2 pounds (900g) cherry tomatoes, halved
1 teaspoon sugar
Salt to taste
1 tablespoon (15g) tomato paste
½ cup (120ml) red wine
1 tablespoon (15g) butter
3.5oz (100g) Pecorino cheese, divided
Black pepper
Bunch of basil, chopped

View the full recipe at Savory Nothings →