Burst Cherry Tomato Pasta

Ingredients

• •½ cup extra-virgin olive oil
• •6 cloves garlic
• •2½ lb cherry tomatoes
• •2 sprigs basil
• •¾ tsp crushed red pepper flakes
• •1½ tsp kosher salt
• •1 pinch sugar
• •12 oz casarecce pasta
• •1 oz Parmesan
• •½ cup finely grated Parmesan
• •Parmesan for serving

Cooking Instructions

1. 1.

   Heat 1/2 cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

   2 min

2. 2.

   Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 11/2 tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

   16 min

3. 3.

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

   10 min

4. 4.

   Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.

   1 min

5. 5.

   Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.

   2 min