Could it be that every region in Italy has its own recipes for a simple pasta with tomatoes?
This one pretends to be originally from Sorrento. Instead of using fresh cherry tomatoes, I used canned tomatoes.
Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. Add 2 cans of cherry tomatoes ( I prefer a lot of sauce😉) and the chopped stems of a bunch of fresh parsley. Allow to simmer for 20 mins. Taste, add pepper and salt.
Boil a portion of pasta for 2 al dente.
Mix pasta with sauce. Add 125 grams of chopped mozzarella. Mix. Finish with chopped fresh parsley and some parmigiano. Pure and tasty. PS I am sure that the sunriped cherry tomatoes improve the flavors of this simple recipe.