Serve with:
Ingredients
- 4 garlic cloves, peeled
- 6 tablespoons (85 grams) unsalted butter or ⅓ cup (80 ml) high-quality extra-virgin olive oil, divided
- 1½ pounds (680 grams) small, sweet tomatoes like cherry or Campari
- 2 large sprigs fresh basil, plus torn or chopped basil for serving
- Kosher salt and freshly ground black pepper
- Finely grated Parmigiano-Reggiano or other hard grating cheese, for serving (optional)
Directions
- For just a hint of garlic flavor, crush the cloves; for more intensity, thinly slice them; for a heavy dose, mince or grate them.
- In a Dutch oven or large sauté pan, melt 4 tablespoons of the butter or ¼ cup of the oil over medium heat. Add the garlic and cook until sizzling and fragrant, 3 to 5 minutes for whole or sliced cloves or 30 seconds for minced.
- Halve or quarter the tomatoes, depending on their size. In a medium bowl, toss the tomatoes with a big pinch of kosher salt. Allow to marinate for 20 minutes, stirring occasionally, so they release some of their juices and concentrate in flavor. Pour off the excess liquid.
- After cooking the garlic, add the tomatoes, basil, and a big pinch of salt to the pot and cook over medium-low heat, stirring occasionally, until saucy, 10 to 15 minutes. Serve as directed.
- Discard the basil and season the sauce to taste with salt and pepper.
- Cook your pasta of choice to your liking, then transfer it directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Add the remaining 2 tablespoons butter or oil and cook the pasta in the sauce over medium heat, stirring constantly, until the pasta is well coated, adding cooking water to loosen as needed. Turn off the heat and shower with Parmigiano-Reggiano if you’d like.
- Divide the pasta among bowls and serve, topped with more grated cheese and basil.