Cut the cherry tomatoes in half.
Pour EVOO into the pan, and crush two cloves of garlic into the pan.
Before the oil gets too hot, add a little bit of water to the pan so that the garlic doesn't burn.
Stir everything together with your spoon and wait 10 seconds.
Add the cherry tomatoes to the pan.
Wait until the juice comes out of the cherry tomatoes. Gently press your wooden spoon to the top of the cherry tomatoes and help the juice come out.
Add salt and pepper, but not too much, as the pecorino will be salty. Be generous with the pepper.
Pour the ingredients from the pan into a blender, add a little bit of EVOO, and blend it gently for 10 seconds.
Add the blended sauce back into the pan.
Boil the pasta and add a mug of pasta water into the sauce.