Pasta With Blistered Cherry Tomato Sauce

Cherry tomatoes are virtually always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors nasty that red tomatoes are unreal for making a robust, clotted, flavourful sauce. Flat outdo: It takes only four ingredients and nigh 10 proceedings, play to finish-less indication than it takes to fix the food you're gonna cater it with.

Ingredients

• 1 pound (450g) dry pasta
• Kosher salt
• 4 medium cloves garlic, thinly sliced
• 6 tablespoons (90ml) extra-virgin olive oil, divided
• 1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
• 1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
• Freshly ground black pepper
• Parmesan cheese, for serving

• Directions

  1. 1.
     Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
  2. 2.
     Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
  3. 3.
     Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
  4. 4.
     When pasta is cooked, drain, reserving 1 cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.

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