Rigatoni pasta in yellow tomato sauce

Ingredients:

• 280 g of mezzi rigatoni pasta
• 5 tablespoons extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 4 cups yellow or orange cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1 cup tightly packed fresh basil leaves, large torn
• Freshly grated Pecorino Romano cheese (optional)

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions until al dente. Remove 0.5 cups of the pasta cooking water and discard any remaining cooking water.
2. Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat and add the garlic. Cook, stirring, until golden brown, 2-3 minutes. Add the cherry tomatoes, season with salt and red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and the juices have released, about 3 minutes. If the pan seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water. Remove from heat.
3. Add the basil, pasta, and 1/4 cup of the reserved pasta water to the sauce. Stir thoroughly to coat the pasta, gradually adding the remaining cooking water, 1 tablespoon at a time, if the sauce is too dry. Season with salt to taste. Divide the pasta among bowls; sprinkle with grated cheese.