serves 4 – 25 minutes

  • 50 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 500 g small rosa tomatoes, halved
  • handful fresh basil leaves, broken
  • salt and freshly ground black pepper to taste
  • 1 can (200 g) baby clams, drained
  • about 400 g penne-pasta
  • 100 g pecorino cheese, grated

Heat olive oil in a pan. Sauté onion and garlic until soft and translucent. Add rosa tomatoes and basil. Season with salt and black pepper. Cook until tomatoes are soft. Add clams and cook for a further 10 minutes. Meanwhile cook the pasta according to the directions on the pack. Drain and add to the sauce. Serve with pecorino.