Pasta with Cherry Tomatoes

Method

1. Bring a pot of salted water to a boil and start cooking the pasta.
2. Meanwhile, wash and cut the cherry tomatoes: larger ones in quarters, smaller ones in half.
3. In a large pan, pour abundant extra virgin olive oil and heat until very hot. Add a clove of garlic (sliced or whole) and some basil. Optionally add chili pepper.
4. Immediately add the cut cherry tomatoes to the hot oil. Cook for a couple of minutes, then reduce the heat to low. Season with salt and add more basil.
5. When the pasta is about 2 minutes undercooked, drain it and transfer to the pan with the tomato sauce.
6. Turn the heat to high and toss the pasta, letting it absorb the tomato sauce. If the tomatoes haven't released enough liquid, add a little pasta cooking water.
7. Once the pasta is al dente and well coated, serve immediately.
8. Top with fresh basil and, if desired, grated Parmesan cheese.