Tagliatelle with Tomatoes and Basil

Ingredients

• 400 g cherry tomatoes
• 350 g Tagliatelle
• Salt
• 2 cloves garlic
• 1 tsp Olive oil
• Pepper
• 1 pinch sugar
• 20 g Parmesan (1 piece)
• 2 stems basil

Instructions

1. 1.

   Wash tomatoes; halve some and set aside. For the remaining tomatoes, briefly boil hot water over them, drain, cool, peel, and chop finely.

2. 2.

   Cook pasta in boiling salted water according to package instructions until al dente.

3. 3.

   Meanwhile, peel and finely chop garlic. Heat oil in a pot and sauté garlic over medium heat until translucent. Add chopped tomatoes and simmer on low heat for about 10 minutes. Season with salt, pepper, and a pinch of sugar.

4. 4.

   While the tomatoes cook, grate cheese. Wash basil, pat dry, and pluck leaves.

5. 5.

   Drain pasta and fold into tomato sauce. Divide among four bowls, top with reserved tomato halves, and sprinkle with cheese and basil.