Pasta with fresh cherry tomato sauce

Cut the tomatoes in half, or quarters if really big.

Heat extra virgin olive oil with smashed, peeled whole garlic cloves until it sizzles and the garlic is fragrant.

Add the cherry tomatoes, season with a pinch of salt and add a good amount of fresh basil.

Cook about 15 minutes until the tomatoes cook down and burst; meanwhile cook the pasta to al dente.

Combine the pasta and sauce with a heavy handful of parm and cook together about a minute, until the pasta absorbs the sauce and turns glossy.