This cherry tomato sauce is incredibly simple, yet perfectly flavored. With so few ingredients (only 8!), it’s important to splurge for high quality.

Recipe:

Ingredients
¼ cup olive oil (60ml)
5 large garlic cloves, smashed
⅛ teaspoon crushed red pepper (or more to taste)
4 cups cherry tomatoes (22 oz/623g)
½ teaspoon table salt
¼ teaspoon freshly cracked black pepper
½ teaspoon granulated sugar (optional/as needed, see note)
10 large basil leaves, torn
8 oz pasta, for serving (226g) (I like spaghetti or angel hair pasta)
Parmesan cheese, for serving (optional)

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Instructions
00:00 Introduction
00:18 Place a large skillet over medium-low heat and add olive oil.
00:45 Once oil is warmed, add garlic cloves and crushed red pepper and cook, stirring occasionally, for about 3-5 minutes (don’t allow garlic to brown).
01:50 Carefully (so the oil doesn’t splash) add cherry tomatoes, salt, pepper, and sugar (if using). Cook, stirring frequently, until tomatoes begin to burst. Once tomatoes are mostly burst, remove the garlic cloves and discard and gently smash the tomatoes (I use a potato masher, but you could use a fork).
04:47 Add basil and stir well. Simmer while you prepare the pasta (if using) according to package instructions (be sure to reserve some pasta water from cooking).
05:23 Add warm pasta and about 2 Tablespoons of reserved pasta water and cook over medium-low heat until sauce clings to the pasta. Serve warm, topped with parmesan cheese (if desired).

Notes
Sugar
The flavor of your tomatoes makes all the difference. Sweet cherries are my fav, if yours aren’t sweet or are acidic you may need the sprinkle of granulated sugar.
Storing
Store in an airtight container in the refrigerator for up to 5 days.

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