400g of Riscossa vermicelloni 500g cherry tomatoes
4 tablespoons grated pecorino
extra virgin olive oil
Cook the vermicelloni very al dente and place them in a bowl with a little bit of oil so they do not stick.
In a large frying pan lightly fry the garlic in the oil, add the tomatoes and cook over high heat for a few minutes.
When they are slightly wilted, add salt and add the vermicelloni. Reduce heat, add half a cup of the pasta water and continue cooking for about three minutes.
When the sauce has thickened, remove from the heat and season with grated pecorino cheese and a sprinkling of pepper