Bring a pot of lightly salted water to a boil and cook the mezze maniche pasta according to the package instructions until al dente.

Rinse the cherry tomatoes and cut them in half.

Finely chop the garlic cloves and slice the fresh basil leaves.

Heat the extra-virgin olive oil in a large pan over medium heat.

Add the chopped garlic and cook for about 1 minute, until lightly golden and fragrant.

Add the cherry tomatoes to the pan and cook for about 5 minutes, until they release their juices and soften slightly.

Lightly crush the cherry tomatoes with the back of a spoon to make a thicker sauce.

Add the fresh basil to the pan and stir well.

Continue cooking for 1 more minute.

Drain the al dente pasta and add it directly to the pan with the cherry tomato sauce.

Toss well so the sauce is evenly distributed over the pasta.

Sprinkle the pasta with the grated Parmesan and grated pecorino.

Add salt and freshly ground black pepper to taste.

Toss once more to combine all the ingredients.

Serve the mezze maniche with cherry tomatoes hot and garnish with extra fresh basil and grated cheese.