Pasta with Cherry Tomatoes and Basil (15-Minute)

This cherry tomato pasta recipe takes full advantage of the juicy sweetness and acidic pop of ripe summer tomatoes, but don’t let that stop you from making it year-round. Thanks to the fact that cherry and grape tomatoes ripen in less time than larger varieties - and because they’re easy to grow in hothouses and warmer climates - good ones can be found any time you go to the market. The easy pasta dish makes a wonderful weeknight dinner. By the time the noodles are finished cooking, the tomatoes will have softened and split and their sweet-tart juices will have coalesced into a light pasta sauce. If you crave a little more heat, a dash of crushed red pepper flakes wouldn’t be unwelcome; or if you’d like some crunch, top the pasta with toasted Italian breadcrumbs. Reserve some of the starchy pasta water and add it to the skillet bit by bit to give the sauce a little more body. Garnish with fresh basil leaves and Parmesan cheese (ideally grated right over each serving with a microplane) and dinner is ready.

1 lb pasta
1 tsp. sea salt
½ cup extra-virgin olive oil
2 large cloves garlic, finely chopped
3 pts cherry tomatoes
½ tsp. black pepper, freshly ground
1 pinch sugar
1 cup fresh basil, coarsely chopped

To Serve:
freshly grated Parmesan cheese

Cook 1 lb pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving pasta water and transfer to a large bowl.

Meanwhile, warm ½ cup extra-virgin olive oil in a large skillet (12" diameter) or wide heavy saucepan over medium-high heat. Add 2 large cloves garlic, finely chopped, then 3 pts cherry tomatoes, ½ tsp. black pepper, freshly ground, a pinch of sugar and sea salt. Cook pasta sauce, stirring occasionally, until tomatoes burst and release their juices, 6-8 minutes.

Toss cooked pasta with cherry tomato sauce; if needed, thin sauce with a little reserved pasta water. Toss in 1 cup coarsely chopped fresh basil and top with freshly grated Parmesan.

Makes 4-6 servings.