STUDIO CITY ( — Chef Tobie Puttock visited the KCAL9 studios Tuesday to show viewers every day cooking for people wanting to find a healthy balance to deal with allergies and intolerances.

Tobie showed viewers how to make Tagliarini pasta with fresh tomato, basil and pecorino.

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400g tagliarini or spaghetti
400g mixed cherry tomatoes, halved
10 tablespoons of extra virgin olive oil
1 clove of garlic, peeled and finely minced
Pinch of fresh or dried chilli
1 bunch of fresh basil, picked
Sea salt and freshly cracked pepper
Pecorino or Parmesan for grating
Balsamic vinegar

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Halve the tomatoes, place them in a large mixing bowl and use your hands to squash them until they break down a little bit.
Drizzle in the extra virgin olive oil and add the minced garlic, a pinch of chilli, tear in half of the fresh basil and season with a good pinch of sea salt and cracked pepper. Use a spoon to gently stir these ingredients together and allow them to sit while you cook the pasta.
Cook the pasta in boiling salted water until al dente, drain and then toss with the fresh tomatoes, have a taste and season if necessary.
Tear in the remainder of the basil, give it a quick toss and serve immediately with some freshly grated pecorino and a splash of balsamic vinegar.