Burst Cherry Tomato Sauce

Many thanks to CSA member Michele Zanzonico for sharing this recipe with us.

1 lb. pasta
1/2 cup olive oil
2 large garlic cloves, minced
3 pints cherry tomatoes
1/2 tsp freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated parmesan (for serving)

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

Meanwhile, heat oil in a 12” skillet or wide heavy saucepan over medium-high heat.  Add garlic, then tomatoes, pepper, sugar and 1 tsp salt.  Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce.

Toss pasta with tomato sauce and basil.  Top with parmesan

From: Epicurious.com