Servings: 4 -6
1 pound pasta or gnocchi
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1 cup coarsely chopped fresh basil
Kosher salt and pepper to taste
Freshly grated Parmesan (for serving)
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
3. Toss pasta with tomato sauce and basil. Top with Parmesan.