The ultimate 15-minute tomato sauce:
Delicious! The heated olive oil allowed the cherry tomatoes to pop, making the base for the tasty sauce. I added the garlic towards the end as not to brown it for a bitter edge. It tasted like my favorite pasta dish from one of my all time favorite Italian restaurants in NYC, but for pennies on the dollar when it’s tomato and basil season in my garden. I used a bit less olive oil and about an extra pints worth of heirloom cherry tomatoes.
Also tripled the garlic. Next time I’d atleast increase it all by 50% as the “sauce” went over to high praise from a house full of meat-eaters. They didn’t miss the meat, but wanted more tomatoes. As always, adding some of the pasta water when I mixed in the pasta, allowed the sauce to stick to the pasta and every bite carried he delightful flavor. This will be made again and again! I’m also glad they included the pinch of sugar.
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