Ingredients
1/4 cup extra virgin olive oil
2 quarts ripe cherry tomatoes (red, orange or both), halved
Leaves from 1 branch basil
1 teaspoon granulated sugar
1/2 teaspoon (or more) crushed red pepper flakes (recipe used more, but this was still zingy)
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper, to taste
Preparation
Heat oil in large, deep skillet over high heat until hot. Add tomatoes, basil, sugar, pepper flakes and garlic and cook until tomatoes come to a full boil. Cook 5 minutes more, until most tomatoes have collapsed, crushing them with back of a wooden spoon (I used a potato masher). Using a food mill, puree sauce back into the cooking pan. Simmer until thickened.
Meanwhile, boil some fresh pasta in salted water for 2 or 3 minutes. Drain and place in serving dish. Pour sauce over and add freshly grated parmesan cheese.
