Triple cheese fresh tomato pasta

Ingredients

• 400 g pasta
• 5 large fresh tomatoes, chopped
• Olive oil
• 2 tbsp water
• 1/2 onion, finely chopped
• 3 garlic cloves (optional), minced
• Fresh basil
• 3 tbsp tomato paste (optional)
• 60 g heavy or cooking cream
• Salt, pepper, garlic powder, paprika
• 1/2 cup grated Parmesan cheese
• Pecorino cheese, to taste
• Mozzarella cheese, to taste

Instructions

1. Cook the pasta in well-salted boiling water until al dente, reserving a cup of the cooking water.
2. Meanwhile, soften the onion in olive oil, then add the garlic and cook until fragrant.
3. Add the chopped tomatoes with 2 tablespoons of water and the tomato paste. Simmer 10–12 minutes, crushing the tomatoes as they collapse into a sauce.
4. Season with salt, pepper, garlic powder and paprika, then stir in the cream and a handful of torn basil.
5. Toss in the pasta with a splash of cooking water, then the Parmesan and pecorino, stirring until glossy.
6. Finish with torn mozzarella and more basil, letting the cheese melt into ribbons before serving.