• 1 lb rotini
• 1-2 Tbsp freshly grated pecorino romano cheese
• 1 1/2 cups of sweet 100's or other sweet cherry tomatoes (the smaller the better)
• kosher salt to taste (be generous)
• fresh ground pepper to taste (be generous)
• 1-2 Tbsp extra virgin olive oil
• 1 tsp good quality balsamic vinegar
• 2 Tbsps. fresh chopped basil

Slice tomatoes in half and put in a bowl. To the bowl add the salt, pepper, extra virgin olive oil, balsamic vinegar and basil. Let sit at room temperature for the time it would take to boil the rotini.

Boil rotini until al dente. Drain. To the drained rotini add the cheese and gently toss.

Scoop rotini into serving dishes and top with 1/2 cup of tomato mixture.

Serves 3 generously or 4 if accompanied with salad and bread.