Simply Cherry Tomato Pasta 🍝

I’ve been making this sauce on repeat since cherry tomatoes hit their peak and not sorry about it. There’s something almost too easy about this one: you basically just let those tiny tomatoes get all blistered and jammy in a pan with garlic, basil and good olive oil, and boom — sauce that tastes like pure summer. No hours of simmering, no canned-tomato situation, not even a jar of Rao’s (if you know me this is huge). This is summer cooking at its lowest-effort, highest-reward.

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