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Burst Cherry Tomato Pasta

Italian

Source epicurious.com

INGREDIENTS

  • 1 lb pasta
  • Kosher Salt
  • ½ cup olive oil
  • 2 large garlic cloves, finely chopped
  • 3 pints cherry tomatoes
  • ½ tsp. Freshly ground black pepper
  • 1 tsp crushed red pepper flakes
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan
  • 2 tbs unsalted butter

INSTRUCTIONS

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Meanwhile, heat oil in a 12’’ skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. of salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce (6-8 minutes. Turn off heat and mix with butter until well incorporated.

Toss pasta with tomato sauce, basil and parmesan.