This recipe arrived via Symbol's mom, along with a large quantity of cherry tomatoes. It's similar to the pomodoro e basilico recipe from Hazan, but with the tomato and basil levels turned up significantly — which I am entirely on board with.

This comes together extremely quickly, is very tasty, and keeps in the fridge well, making an excellent weeknight dinner with leftovers -- the only problem is sourcing the cherry tomatoes (most grocery stores in this area focus on the inferior grape tomato instead).

Hazan recommends spaghetti, spaghettini, or penne lisce. Spaghetti, I think, would be my default for this, but the Kidlet asked for shells instead, and it worked well with those, too.

Pasta with Burst Cherry Tomato Sauce

Epicurious

Ingredients

• For 1 lb dry, store-bought pasta
• 120mL olive oil
• 2 large garlic cloves, finely chopped
• 1.5-2L cherry tomatoes
• ½ tsp black pepper, freshly ground
• ⅛ tsp sugar
• 240mL coarsely chopped fresh basil
• freshly grated parmesan for serving

Directions

1. Cook pasta al dente.
2. Meanwhile, heat oil in a large skillet over medium-high heat.
3. Add garlic and stir until fragrant, ~30s.
4. Add tomatoes, pepper, sugar, and 1 tsp salt. Cook, stirring occasionally, until tomatoes burst and release their juices.
5. Toss pasta with sauce and basil. Top with parmesan.

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