Spaghettini With Burst Cherry Tomatoes - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
2 pints cherry tomatoes (mixed heirloom, currant tomatoes and grape tomatoes)
1/2 teaspoon fine sea salt
2 garlic cloves, thinly sliced
1 lb spaghettini or 1 lb spaghetti
1/3 cup basil, leaves. thinly sliced fresh
1 1/2 cups parmesan cheese, freshly grated
fresh ground pepper

Preparation

Bring a large pot of salted water to a boil.
Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining 3/4 cup cheese; toss.
Season with pepper.