Burst Cherry Tomato Pasta

• servings: 4 servings

Ingredients

½ cup extra-virgin olive oil, plus more for drizzling

6 garlic cloves, smashed

2½ lb. cherry tomatoes (about 4 pints)

2 large sprigs basil, plus 1 cup basil leaves, torn if large

¾ tsp. crushed red pepper flakes

1½ tsp. kosher salt, plus more

Pinch of sugar (optional)

12 oz. casarecce or other medium-size pasta

1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

Directions

Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.

Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.