Instructions

1. Start by blanching a tomato. In boiling water, add tomato. Let sit for 10 seconds, then roll and let sit for an additional 10 seconds
2. Remove tomato from boiling water, and add to ice water.
3. This will allow you to peel the tomato with ease.
4. Core tomato and remove skin
5. Cut tomato into cubes, reserving all the juice and water from the tomato
6. In a medium pan, add olive oil over medium heat, and add garlic when hot
7. Let garlic cook in oil to a light brown color, then remove and set aside
8. Add pasta to oil, rolling the pasta back and forth to cover with oil. This will help prevent sticking, while adding color by toasting the pasta
9. Add garlic back into pan, adding tomato and half of the chicken stock
10. Cover and reduce heat, let simmer
11. Chop 2 Tbsp. fresh basil and add to pasta, re-cover to reserve steam
12. Once pasta is al dente, stir and add extra virgin olive oil, butter, pecorino cheese, and 1 Tbsp. of fresh basil and stir to mix
13. Add a pinch of salt and black pepper
14. Place pasta in serving bowl, garnish with parmesan cheese and fresh basil sprig
15. Serve.