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The simplest summer pasta. Cherry tomatoes burst in the pan with garlic and olive oil, making their own sauce. On the table in 25 minutes.
Make this when tomatoes are at peak, late July through September. The sweetness of a just-picked tomato is what makes this dish.
What you'll need
How it comes together
Bring a large pot of heavily salted water to a boil.
Heat olive oil in a wide pan over medium-high heat. Add garlic and cook for 60 seconds until just golden.
Add the cherry tomatoes whole. Let them sit without stirring for 2 minutes, then begin pressing them gently with the back of a spoon. They will burst and release their juice.
Cook the pasta until al dente. Reserve a mug of pasta water before draining.
Add the drained pasta directly to the tomato pan. Add a splash of pasta water and toss to combine. The starchy water helps the sauce cling.
Remove from heat, tear in fresh basil and season generously. Serve immediately with parmesan.
From the kitchen
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