Ingredients
1 tablespoon of butter
2 cloves of garlic, sliced
3-4 medium tomatoes, peeled and chopped
1/2 cup torn or chiffonaded basil
balsamic vinegar
salt and pepper to taste
pecorino cheese (we omit the cheese)
pasta of your choice (I like Conchiglie for its thickness)
Method
Melt butter on high heat. Add the garlic. When garlic softens, add the tomatoes.
Add basil. Squash tomatoes down a bit with a spoon, lower the heat.
Reduce tomatoes to a pasty concentrate.
Cook the pasta
Drop some more butter onto the pasta, mix to coat.
Drizzle pasta with balsamic vinegar, sprinkle with salt and pepper. Add a generous quantity of pecorino cheese. Add the tomato sauce.
