Spaghettini With Burst Cherry Tomatoes

• 1/4 cup extra virgin olive oil
• 2 pints cherry tomatoes (mixed heirloom, currant tomatoes and grape tomatoes)
• 1/2 teaspoon fine sea salt
• 2 garlic cloves, thinly sliced
• 1 lb spaghettini or 1 lb spaghetti
• 1/3 cup basil, leaves. thinly sliced fresh
• 1 1/2 cups parmesan cheese, freshly grated
• fresh ground pepper

1. Bring a large pot of salted water to a boil.
2. Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
3. Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
4. Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
5. Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining 3/4 cup cheese; toss.
6. Season with pepper.

extra virgin olive oil, tomatoes, salt, garlic, spaghettini, basil, parmesan cheese, fresh ground pepper

Taken from www.food.com/recipe/spaghettini-with-burst-cherry-tomatoes-373738 (may not work)