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Begin by bringing a large pot of salted water to a boil for cooking the penne. While waiting, blanch the tomatoes, peel them, remove the seeds, and slice thinly.
Heat 2-3 tablespoons of olive oil in a frying pan, adding the garlic clove. Once the garlic starts to release fragrance, add the chopped tomatoes. Let it simmer for a few minutes.
Once the water boils, cook the penne rigate until al dente. Drain the pasta and transfer it to the frying pan with the tomatoes. Toss well to combine, making sure the pasta absorbs the sauce.
Remove the garlic from the pan, then divide the pasta evenly into plates. For an added touch of flavor, sprinkle grated aged Pecorino cheese on top of each serving.
Season with a good grind of black pepper, ensuring the pasta has the perfect balance of seasoning. Taste and adjust if needed by adding more salt or pepper.
Serve the fresh tomato pasta immediately. It’s a quick, flavorful dish that’s simple to prepare but sure to satisfy everyone at the table.
