Cook 1 lb. pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving pasta water, and transfer to a large bowl.
Meanwhile, warm ½ cup extra-virgin olive oil in a large skillet (12" diameter) or wide heavy saucepan over medium-high heat. Add 2 large garlic cloves, finely chopped, then 3 pints cherry tomatoes, ½ tsp. freshly ground black pepper, a pinch of sugar, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt. Cook pasta sauce, stirring occasionally, until tomatoes burst and release their juices, 6–8 minutes.
Toss cooked pasta with cherry tomato sauce; if needed, thin sauce with a little reserved pasta water. Toss in 1 cup coarsely chopped fresh basil and top with freshly grated Parmesan. Editor’s note: This recipe was first published online in September 2015 as ‘Pasta With 15-Minute Burst Cherry Tomato Sauce’. Head this way for more of our best recipes for fresh tomatoes →
