With just a couple pints of tomatoes, garlic and olive oil, you can whip up burst tomato pasta using any noodle shape fusilli to spaghetti.
12 ounces pasta, any shape
2 tablespoons olive oil
3 garlic cloves, minced
2 pints assorted cherry tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
Shaved Parmesan for serving
Finely chopped basil for serving
Cook the pasta according to package instructions.
In a large skillet, heat the olive oil over medium high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the cherry tomatoes and continue cooking until they soften and burst, about 5-7 minutes. You can squish the tomatoes with the back of a wooden spoon to speed up the process. Just be careful because the tomatoes can squirt hot juices.
Stir in the cooked pasta, salt and pepper. Top with Parmesan and basil before serving.