Freshly grated Parmesan(for serving, omit for vegan)
Instructions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes.
While the pasta is cooking, heat the olive oil in a skillet and add the tomatoes and a generous pinch of salt. Cook the tomatoes over medium-high heat, stirring occasionally, until they burst and release their juices, about 5 minutes.
Mince the garlic. When the tomatoes are done cooking, add the garlic and stir for 1 minute.
Drain pasta and divide among bowls. Top with the burst tomatoes and their delicious juice.
Garnish with fresh basil leaves and grate some fresh Parmesan right over each serving with a grater.