Ingredients

PRODUCE

DAIRY

PANTRY

Instructions

Firmly smash 12 garlic cloves, then peel them. (Be sure they get a good firm smash at the beginning to break them down so they can cook into the sauce; it’s totally fine if they break into a few pieces.)
In a large Dutch oven, heat ⅓ cup olive oil over medium heat for 2 minutes. Add the garlic cloves and cook, stirring often, until very fragrant but not browned, about 1 minute.
Immediately add 1¾ pounds cherry tomatoes to the oil and cook until they begin to burst and release some juices, 7 to 9 minutes.
Add an additional 1¾ pounds cherry tomatoes and 1½ teaspoons salt, along with 2 large sprigs of basil. (Stems and all—you’ll pluck them out later! This will perfume the sauce without leaving wilted brown basil behind.)
Bring the sauce to a simmer over medium-high heat, then reduce the heat to medium to maintain a simmer and cook until very saucy, thickened, and almost all the tomatoes have burst, 20 to 25 minutes.
Remove from the heat. Pluck out and discard the basil sprigs. Taste the sauce, and if it’s quite acidic, add a small pinch of sugar (especially likely when cherry tomatoes are not in season and tend to be less sweet). Cover to keep warm.

Bring a large pot of heavily salted water to a boil.
Cook the pasta according to the package directions until al dente. Scoop out and reserve 1 cup of the pasta water, then drain.

Return the tomato sauce to medium heat. Add the pasta along with half of the reserved pasta water.
Add 2 ounces grated Parmesan cheese (½ cup) in several handfuls, tossing the pasta with tongs until very well coated; the sauce should cling to the pasta.
If it seems like the sauce is a little tight and thick, continue to add some of the reserved pasta water, a splash at a time, until the consistency is right.

Divide the pasta among 4 bowls. Tear the leaves of the remaining basil over top of each bowl and finish with more grated Parmesan and a drizzle of olive oil.