Many thanks to CSA member Michele Zanzonico for sharing this recipe with us.
1 lb. pasta
1/2 cup olive oil
2 large garlic cloves, minced
3 pints cherry tomatoes
1/2 tsp 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 serving bowl.
Meanwhile, heat oil in a 12” skillet or wide heavy saucepan over medium-high heat. Add garlic, then tomatoes, pepper, sugar and 1 tsp salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce.
Toss pasta with tomato sauce and basil. Top with parmesan
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