Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

While the pasta cooks, heat a drizzle of olive oil in a large 12-inch skillet over medium-high heat.

Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they blister.

Add the minced garlic and sauté for 1 minute until fragrant.

Lightly mash the tomatoes with a potato masher or fork to create a rustic sauce. Season with salt and pepper.

Stir in the heavy cream. Add granulated sugar if needed to balance acidity.

Toss the cooked pasta into the skillet with the sauce.

Stir in parmesan cheese and fresh basil, adding reserved pasta water as needed to loosen the sauce.

 

Serve hot, garnished with extra parmesan and basil.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

While the pasta cooks, heat a drizzle of olive oil in a large 12-inch skillet over medium-high heat.

Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they blister.

Add the minced garlic and sauté for 1 minute until fragrant.

Lightly mash the tomatoes with a potato masher or fork to create a rustic sauce. Season with salt and pepper.

Stir in the heavy cream. Add granulated sugar if needed to balance acidity.

Toss the cooked pasta into the skillet with the sauce.

Stir in parmesan cheese and fresh basil, adding reserved pasta water as needed to loosen the sauce.

Serve hot, garnished with extra parmesan and basil.