Pasta with 15-Minute Burst Cherry Tomato Sauce
1 pound pasta, chef’s choice
1/2 cup extra-virgin olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 tsp freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan cheese (for serving)
Cook pasta in a large pot of boiling salted (salty like the sea!) water, stirring occasionally, until al denta; drain and transfer to a large bowl, and keep warm.
Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium high heat. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
Toss pasta with tomato sauce and basil. Top with Parmesan.
“We love this one!”
——- Geralyn O’Marra