300 g to 500 g pasta (see note)
To make the cherry tomato sauce:
600 g cherry tomatoes
1 liter four tablespoons
high-quality olive oil, as much as 100 ml
2 cloves minced garlic
½ teaspoon freshly ground black pepper
teaspoon sugar optional
A few leaves of fresh basil or the like, or to taste
Grated Parmesan cheese optional
Cooking pasta:Bring a big quantity of salted water to a boil and cook the spaghetti in step with package deal instructions.Save 1 cup (250 ml) of spaghetti water (you can’t use up all the water, but the more the better!) Describe the rest.
To make cherry tomato sauce:Over medium warmth, heat olive oil in a big saucepan or skillet.If you want to reduce the acidity of tomatoes, you can add cherry tomatoes, chopped garlic, salt, pepper, and sugar.Simmer for a few minutes, stirring occasionally, until the tomatoes are tender on all sides.After about five minutes, some tomatoes will begin to burst.Squeeze the tomatoes with a fork until they are lightly mashed to allow the juice to drain.Remove from the warmth and add the basil. Taste and modify seasonings.
Put the pasta in the pot, stir in the pasta and sauce.If necessary, add some water from the specific cooking water to thicken the sauce. Throw to collect.Serve: Divide cherry tomato pasta into 4 bowls.Sprinkle with grated Parmesan cheese.