2 servings; MFP
112 g pasta
1 g salt (yes add)
1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, plus more for pasta pot
23 g/1.5 tbsp olive oil
2 garlic cloves, finely chopped
12 oz cherry tomatoes
freshly ground black pepper
Pinch of sugar
1/8 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving pasta water, and transfer to a large bowl.
Meanwhile, warm extra-virgin olive oil in a large skillet (12" diameter) or wide heavy saucepan over medium-high heat. Add 2 large garlic cloves, finely chopped, then 3 pints cherry tomatoes, ½ tsp. freshly ground black pepper, a pinch of sugar, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt. Cook pasta sauce, stirring occasionally, until tomatoes burst and release their juices, 6–8 minutes.
Toss cooked pasta with cherry tomato sauce; if needed, thin sauce with a little reserved pasta water. Toss in 1 cup coarsely chopped fresh basil and top with freshly grated Parmesan.