Fusilli With Pecorino Toscano And Fresh Tomato Sauce
1 pound fusilli pasta
1 small red onion, finely sliced
8 ounces ripe tomatoes
5 ounces Fresh Pecorino Toscano cheese, cut into small 1/4 inch cubes
1 ounce Aged Pecorino Toscano PDO cheese, coarsely grated
2 tablespoons extra virgin olive oil
¼ cup fresh basil, chopped
1 teaspoon crushed red pepper flakes
Salt and pepper
Bring a large pot of water to a boil, and cook the tomatoes for two minutes, remove from water, then peel off skins and cut them into thin slices (Reserve pot of water, and bring to a boil again).
Next, heat a large skillet over medium heat, and add the olive oil. Cook the onions for 5 minutes, then add the sliced tomatoes and cook for an additional 5-8 minutes. Add the pasta to the boiling water and cook to al dente. Reserve ½ cup of remaining pasta water.
Place cooked pasta in the pan with sauteed tomatoes and combine, cooking for 2 minutes. Add cubed Pecorino cheese, red pepper flakes, salt, and ¼ cup of the reserved pasta cooking water until the sauce adheres well to the cooked fusilli. Add the chopped basil garnish with grated aged Pecorino.