Pasta with 15-Minute Burst Cherry Tomato Sauce

pasta tomato vegetarian kid-friendly quick & easy italian american basil healthy small plates

Anna Stockwell

4–6 servings

Source

Ingredients

1 pound pasta

Kosher salt

½ cup olive oil

2 large garlic cloves, finely chopped

3 pints cherry tomatoes

½ teaspoon freshly ground black pepper

Pinch of sugar

1 cup coarsely chopped fresh basil

Freshly grated Parmesan (for serving)

Method

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. 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.