Penne rigate 400 gr.
Basil 100 gr.
Grated Parmesan Cheese 100 gr.
Grated Pecorino Romano cheese 100 gr.
Extra Virgin Olive Oil 100 cl.
Garli 1 clove
Clean the basil leaves with a dry cloth (without washing them). Break them with your hands in a bowl, add the oil, garlic and grated cheese.
Mix well and allow to rest for an hour and a half.
Cook the penne rigate "al dente" and put them in the pan with the sauce over a very low flame, so as not to attack the cheeses. Serve hot.