Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 2 tbsp (30ml) Salt
  • 2 pints (600g) Cherry or Grape tomatoes, halved
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (12g) Garlic, thinly sliced
  • 1 tsp (5g) Granulated sugar
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Cracked black pepper
  • 1 cup (30g) Fresh basil leaves, chiffonade

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup (120ml) of starchy pasta water before draining.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the halved tomatoes and cook without stirring for 2-3 minutes until the skins blister and brown. Add the sliced garlic and cook for another 60 seconds until fragrant.
  3. Stir in the sugar, salt, and pepper. Gently press down on some of the tomatoes with a wooden spoon to release their juices. If the pan looks dry, add the reserved pasta water to create a glossy glaze.
  4. Toss the drained pasta into the skillet and fold gently for 1 minute over medium heat until coated. Remove from heat and stir in the fresh basil leaves immediately.