Pasta Pomodori

Ingredients for 4 servings:

• 500 g pasta, preferably spaghettini, spaghetti or capellini
• 500 g cocktail tomatoes, fruity, with lots of flavoring and taste
• 2 garlic cloves
• Water
• Olive oil of the highest quality
• salt and pepper
• Sugar
• Fresh basil, optional
• Parmesan, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Bring a pot of salted water to a boil. Meanwhile, add olive oil to a deep-sided pan or saucepan. Don’t be stingy; the bottom should be well coated. Chop the garlic cloves and sauté in the olive oil over gentle heat for 5 minutes. The garlic shouldn’t brown. Meanwhile, wash the cherry tomatoes, remove the stems, and roughly chop the tomatoes. Add them to the pan. Season the tomatoes with sea salt and freshly ground pepper; it’s best not to season too lightly. Add 2 pinches of sugar. Cover and simmer the tomatoes over moderate heat. This will take about 15 minutes, stirring occasionally. Cook the pasta until al dente according to the package instructions. Remove the lid from the pan for the last few minutes and let the tomatoes reduce slightly. If necessary, increase the heat a bit. Add 2-3 tablespoons of the pasta cooking water and taste. Add more salt and pepper if necessary. Pour the cooked pasta into a sieve and then pour it directly into the pan and mix everything well. If you like, add a dash of olive oil and toss everything well. Before serving, you can sprinkle with Parmesan cheese, fresh basil, or both, or whatever you like.