Pasta with Fresh Cherry Tomatoes

Sometimes I need a little bit of a fire lit under me, and that is what the Food 52 Cookbook group provided.  I joined in a month where a potpourri of cookbooks were featured, but cooked this as a result of a post.

1. 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)

1. 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.