- 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)
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
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.
Toss pasta with tomato sauce and basil. Top with Parmesan.
Cherry tomatoes are believed to have been cultivated by the Aztecs in Mexico in the 15th century. The first tomatoes grown in Europe were yellow cherry tomatoes. Cherry tomatoes have been popular in the United States since at least 1919. Recipes using cherry tomatoes can be found in articles dating back to 1967.