Pasta with Burst Cherry Tomato Sauce

INGREDIENTS

• 1 pound pasta
• Kosher salt
• 1/2 cup olive oil
• 2 large garlic cloves, finely chopped
• 3 pints cherry tomatoes
• 1/2 teaspoon freshly ground black pepper
• Pinch of sugar
• 1 cup coarsely chopped fresh basil
• Freshly grated Parmesan (for serving)

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
2. Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
3. Toss pasta with tomato sauce and basil. Top with Parmesan.