1 container of cherry tomatoes (we like the multi-colored ones)
Parmigiano-Reggiano cheese, optional
First, bring a pot of salted water to a boil. Make sure it's salty like the sea as this will ensure a flavorful pasta! When the water comes to a boil add the pasta.
While pasta is cooking, cut about 2-3 cups of cherry tomatoes in half (or dice larger tomatoes), and mince 4-5 cloves of garlic. Pour a few good glugs (about 3 tablespoons) of olive oil into a large skillet, add the garlic and heat on medium low. You don't want to brown the garlic, just let it sweat a bit (about 2 minutes). Toss in the tomatoes and turn the heat up to medium high. Sauté the tomatoes until they begin to soften and break down (about 5-8 minutes). Take a few leaves of basil, roll them up together like a cigar, and thinly slice. Toss most of it into the tomato mixture and reserve some for garnishing. Add about 3-4 tablespoons of the pasta water to the sauce. This will give it a nice flavor and a natural creamy texture (no extra salt is necessary!).
Drain and place in a serving bowl. Pour the tomato sauce over the pasta, lightly toss, and garnish with some fresh basil. If you'd like, add some good Parmigiano-Reggiano on top