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1
Using a paring knife cut the tomatoes lengthwise all the way around.
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2
Pull the tomato halves apart.
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3
Squeeze each half of the tomato into a saute pan to get out all the juices.
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4
Cut the skins into 1/4-inch strips and toss them into the saucepan as well.
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5
Add the olive oil and salt and cook the tomatoes over high heat for about 15 minutes.
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6
Mince the garlic and add it as well.
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7
By this time the tomatoes should be soft and their juices should be bubbling.
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8
Add the Chianti and cook for an additional 5 minutes or so, just until most of the liquid has evaporated.
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9
Take the sauce off the heat and add the basil.
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10
Cook the pasta in a pot of boiling, salted water according to package instructions for al dente.
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11
Depending on whether or not you have fresh pasta, this could take anywhere from 2 to 8 minutes.
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12
Once the pasta is done, use a pasta fork to remove it from the pasta water and transfer it to the sauce in the saute pan.
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13
Toss the pasta with the tomatoes and serve with the Pecorino.
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14
Enjoy!
