This cherry tomato pasta recipe by Anna Stockwell via Epicurious is perfect for a weeknight dinner—especially when you’re short on time.

This recipe makes 4-6 servings.

You will need:

1 lb. pasta
Kosher salt
½ cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
½ tsp. freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan or nutritional yeast (for serving)

Step 1

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta and transfer to a large bowl.

Step 2

Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Step 3

Toss pasta with tomato sauce and basil. Top with your cheese.