Pasta with 15-minute Burst Cherry Tomato Sauce


From Anna Stockwell for Epicurious; adjustments made for Intervale Food Hub members


  1. 1 pound pasta

    1. Kosher salt

    2. 1/2 cup olive oil

    3. 2 large garlic cloves, finely chopped

    4. 3 pints cherry tomatoes

    5. 1/2 teaspoon freshly ground black pepper

    6. Pinch of sugar

    7. 1 cup coarsely chopped fresh basil

    8. Freshly grated Parmesan (for serving)


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

    1. 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.

    2. Toss pasta with tomato sauce and basil. Top with Parmesan.