Pasta with Quick Cherry Tomato Burst Sauce

Bring a large pot of water to a boil. Add 1 tablespoon kosher salt, and then add the pasta. Cook, stirring occasionally, until al dente according to package directions. Drain and transfer the cooked pasta to a large serving bowl.

While the pasta is cooking, heat 1/2 cup olive oil in a 12-inch skillet or wide heavy saucepan over medium-high heat. Add minced garlic, cherry tomatoes, 1/2 teaspoon black pepper, 1/2 teaspoon sugar, and red pepper flakes (optional) to the pan. Cook, stirring occasionally, until the cherry tomatoes burst and release their juices, forming a sauce, for about 6-8 minutes.

Pour the cherry tomato sauce over the cooked pasta in the serving bowl. Add 1 cup coarsely chopped fresh basil and toss until the pasta is evenly coated with the sauce.

Top the pasta with 1/2 cup freshly grated Parmesan cheese before serving.