Spaghetti with tomatoes basil and pecorino romano
Ingredients
- 1 cup small date tomatoes (about 30)
- 7 ounces of spaghetti (for this recipe I used De Cecco spaghettoni No.412)
- 2 tablespoons grated pecorino romano
- 4-6 basil leaves
- 2-3 tablespoons extra virgin olive oil
- 1 garlic clove
- 1/2 small onion
- 2 small hot peppers
- salt and pepper to taste
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