Pasta with Cherry Tomato Marinara – Rachael Ray

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced, chopped or grated
• 2 pints cherry tomatoes (red and yellow), halved
• 1 teaspoon (1/3 palmful) dried oregano
• 1 teaspoon (1/3 palmful) red pepper flakes
• A handful of basil leaves, torn
• Salt
• 1 pound cavatappi or other short-cut pasta
• Grated Pecorino Romano or Parmigiano-Reggiano cheese
• Fruity EVOO – Extra Virgin Olive Oil, for drizzling