Pasta with Burst Cherry Or Grape Tomato Sauce
  • 500g spaghetti
  • Sea salt flakes
  • 1/2cup olive oil
  • 2 large garlic clovesfinely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2tsp Freshly ground black pepper
  • Pinch of sugar
  • 1cup coarsely chopped fresh basil
  • Freshly grated Parmesanfor serving
  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 frying pan 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.
  4. Top with Parmesan & enjoy!