Christopher’s Penne

• 20 sun-ripe cherry tomatoes (the good ones)
• Large penne
• 1/3 lb hard pecorino
• 1/3 lb parmigiano
• Olive oil
• 1 head garlic

This is how you do it
Place the tomatoes in an oven-safe crate and drizzle them with extra virgin olive oil. Throw the whole garlic head in there as well, don’t peel it. Smoke for 3-4 hours. If you don’t have a smoker, bake them on 250° F for 2-3 hours. It works as well, but you’ll miss out on that deep, rich taste. Once the tomatoes are done, bring the pasta to a boil (make sure you salt the water properly) and cook until almost al dente. They will finish off in the pan, so drain them just before they’re done. Save a couple of tablespoons of the pasta water on the side.

Put the drained pasta in a large frying pan on medium heat and chuck the tomatoes over it. Give it a good stir to break up the tomatoes a bit (the whole point of finishing a pasta in a frying pan is that the juicy, good stuff sticks to the pasta, you kind of fry it in there). Once you’re good, grind some fresh black pepper over it, remove from the heat and grate the cheese on top. Stir again and serve in a nice looking bowl. Top off with a couple of basil leaves and smoked garlic cloves.

Recommended booze
Châteauneuf-du-Pape Mont Redon 2007, or 2008 if you’re slummin’ it. Or a Chianti Classico. Or any somewhat OK red wine really, as long as you drink it from small, worn out Duralex glasses.

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