penne con pomodoro e noce moscata
for 6
2.5 kg ripe cherry vine tomatoes, halved and seeded
½ nutmeg, freshly grated
400 g penne rigate
100 g unsalted butter
4 garlic cloves, peeled and finely chopped
Maldon salt and freshly ground black pepper
1 bunch of fresh basil, leaves picked from the stalks
120 g Pecorino Romano cheese, freshly grated
Use a thick-bottomed, low-sided saucepan. Melt half the butter in this, then add half the garlic and cook until the garlic begins to colour. Add the tomato and a teaspoon of salt and simmer over a medium heat for 15 minutes. Stir to break up the tomatoes. When it reduces to a sauce, grate in the nutmeg and add the remainder of the garlic. Cook for just a few more minutes to allow the flavours to combine. Test for seasoning, adding pepper, then stir in the basil leaves and remove from the heat.
Cook the penne in a large saucepan of boiling salted water until al dente, then drain. Add the remaining butter and half the Pecorino. Add the pasta to the tomato sauce, stir to coat with the sauce and serve with the remaining Pecorino.