Ingredients:
- 1 lb. pasta
- Kosher salt
- ½ cup olive oil
- 2 lg. garlic cloves, finely chopped
- 3 pints cherry tomatoes
- ½ small onion, chopped
- ½ tsp. freshly ground black pepper
- Pinch of sugar
- 1 cup chopped fresh basil
- ½ cup shaved fresh parmesan cheese
Directions:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta and transfer to a large bowl.
- Meanwhile, heat oil in a 12-inch skillet or wide heavy saucepan over medium-high. Add garlic and onion, then tomatoes, pepper, sugar and 1 teaspoon 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.
