20 Minunte Cherry Tomato Pasta

1/2 pound angel hair

2 tablespoons olive oil

5 large garlic cloves, thinly sliced

2 pounds cherry or grape tomatoes

1 cup loosely packed basil, roughly chopped

3/4 teaspoon salt, plus more for seasoning

1/2 cup grated parmesan, plus more for garnish

• Bring a large pot of water to a rolling boil. Add in a good handful of salt. Add pasta. Cook aldente or until pasta is slightly undercooked.
• Using tongs remove pasta from water into a colander. Reserve cooking liquid.
• While pasta is cooking, add garlic and olive oil to a very large skillet. Turn the heat on medium and cook until garlic becomes soft, about two minutes.
• Turn the heat to a medium-high and add tomatoes and salt. Cook two minutes.
• Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.
• Add pasta, cook another two minutes.
• Turn the heat off, add basil and parmesan cheese. Toss to coat. If needed add more starchy pasta water.
• Season to taste with salt and pepper.
• Serve with extra grated parmesan cheese.