PASTA WITH QUICK CHERRY TOMATO SAUCE
From Jessie Lee Troyer and Vicki Troyer Bernardi
A quick Italian pasta dish that we enjoyed very much!
pasta 12 oz. - 1 lb. penne or other favorite
salt
½ cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
½ teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Set aside.
Heat oil in a large skillet or heavy saucepan over medium-high heat.
Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt.
Cook, stirring occasionally, until tomatoes open and release their juices to form a sauce, about 6–8 minutes.
Next toss the cooked pasta with the tomato sauce and basil.
Top with Parmesan and serve.
