Ingredients:

  • 2 pints cherry or grape tomatoes
  • 4 cloves fresh garlic, sliced paper-thin
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp fine sea salt
  • 1/4 cup starchy pasta water

Instructions:

  1. Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.
  2. Infuse the garlic and 1/2 tsp red pepper flakes in the oil until the garlic is fragrant and pale gold.
  3. Add 2 pints cherry tomatoes and 1 tsp fine sea salt to the pan.
  4. Crank the heat to medium high and cover with a lid for 3 minutes.
  5. Uncover and stir until the tomatoes shatter and release their juices.
  6. Simmer for another 4 minutes, pressing down on any whole tomatoes with a wooden spoon.
  7. Splash 1/4 cup starchy pasta water into the pan until the sauce looks glossy and thick.
  8. Toss in 1/2 cup fresh basil leaves and your cooked pasta, stirring vigorously to coat.