For the Roasted Cherry Tomatoes:

• 4 cups cherry tomatoes, preferably freshly-picked from the garden
• 5 –7 large garlic cloves (mince 2 for roasting, thinly slice 4-5 for the sauce and set aside)
• 2 –3 Tbsp. extra virgin olive oil
• Freshly-cracked sea salt, to taste

For the Pasta:

• Thin Spaghetti/Spaghettiini (approximately half of a 1-pound box for two servings)
• Tall pot of boiling water
• Generous amount of freshly-cracked sea salt (for pasta water)

For the Tomato Garlic Basil Sauce:

• Roasted cherry tomatoes (prepared as above)
• 3 Tbsp. extra virgin olive oil
• 4 –5 garlic cloves, thinly sliced (reserved from above)
• 1/2 cup freshly-grated Parmesan (Parmigiano Reggiano) cheese, plus more for garnish
• 2 cups freshly-picked basil leaves, roughly chopped or torn
• A small pinch of sugar (optional, if tomatoes are overly tangy for your preference)
• Freshly-cracked sea salt and black pepper to taste

Optional Garnishes & Additions:

• 1/2 – 1 cup freshly grated Parmesan (Parmigiano Reggiano) cheese (to your taste preference)
• Your favorite Italian meatballs, grilled chicken, or sautéed shrimp (for meat-lovers)

Instructions

Part 1: Preparing the Roasted Tomatoes (can be done ahead):

1. Preheat your oven to 450°F (230°C). On a baking sheet, gently toss the 4 cups of cherry tomatoes with 2-3 tablespoons of extra virgin olive oil, 2 minced garlic cloves (from the total), and a generous sprinkle of freshly-cracked sea salt. Roast for 15-20 minutes, or until the tomatoes are delightfully shriveled, slightly bursting, and beginning to brown at the edges. Monitor them closely to prevent over-browning.
2. Remove the roasted tomatoes from the oven. They can be used immediately in the sauce, or if preparing ahead, allow them to cool completely before refrigerating in an airtight container for up to 2 days.

Part 2: Crafting the Quick Tomato Garlic Basil Sauce:

1. In a large, heavy-bottomed pan or skillet, pour 3 tablespoons of extra virgin olive oil and heat over medium-hot heat. Be careful not to let the olive oil smoke, as it can burn easily and turn bitter.
2. Add the reserved 4-5 thinly sliced garlic cloves to the warm oil. Sauté briefly for about 1-2 minutes, stirring constantly, until the garlic turns a fragrant golden color. It’s crucial not to burn the garlic, as this will impart an unpleasant taste to your sauce.
3. Carefully add the roasted cherry tomatoes (from Part 1) to the pan with the sautéed garlic and olive oil. Stir gently to combine, allowing the flavors to meld beautifully.
4. Stir in about a generous handful, or ½ cup, of freshly-grated Parmesan cheese. The cheese will begin to melt and slightly thicken the sauce, adding a wonderful richness.
5. Season the sauce with freshly-cracked sea salt to taste. Remember that Parmesan cheese adds saltiness, so adjust accordingly.
6. Reduce the heat to low and allow the sauce to gently simmer while you cook your pasta. This brief simmer allows the flavors to deepen further and marry together.

Part 3: Cooking the Pasta to Al Dente Perfection:

1. In a tall pot, bring a generous amount of water to a rolling boil. Add about 2 tablespoons of sea salt to the boiling water; it should taste noticeably salty, like the sea, to properly season the pasta.
2. Add the thin spaghetti (spaghettini) noodles to the salted boiling water. Cook according to package directions until they are perfectly ‘al dente’ – firm to the bite but still tender, typically no more than 7 minutes.
3. Critical Step: Before draining, make sure to reserve about ½ to 1 cup of the starchy pasta water. This “liquid gold” is essential for creating a creamy, emulsified sauce. Do NOT discard all the pasta water!
4. Using a hand-held strainer or tongs, carefully remove the cooked pasta directly from the boiling water and transfer it into the simmering roasted tomato-garlic-Parmesan sauce. Give the strainer a quick tap against the side of the pot to remove excessive water, but do not rinse the pasta.

Part 4: Finishing and Serving Your Delicious Pasta:

1. After adding the pasta to the tomato-garlic sauce, immediately add some of the hot reserved pasta water (starting with about ½ cup) to the sauce and pasta. Stir vigorously. The starch from the pasta water will help to emulsify the sauce, creating a luxurious, creamy consistency that coats every strand beautifully.
2. Add another generous amount of freshly grated Parmesan cheese, about 1 cup, to further enhance the flavor and creaminess of the dish.
3. Gently fold in the 2 cups of freshly-picked and roughly chopped basil leaves. The heat of the dish will lightly wilt the basil, releasing its wonderful sweet and peppery aroma.
4. Toss everything together until the pasta is thoroughly coated with the glistening sauce and vibrant basil.
5. Taste the dish and adjust seasonings as desired. Add more salt, freshly-cracked black pepper, or that tiny pinch of sugar if the tomatoes are still too acidic for your liking. Remember, this is your creation!
6. Serve immediately, garnished with additional freshly grated Parmesan cheese and a few fresh basil leaves for an extra touch of freshness and color.

For Meat-Lovers (Optional Protein Addition):

1. Prepare your favorite Italian meatballs ahead of time, or choose high-quality pre-made frozen Italian meatballs for ultimate convenience.
2. Heat the meatballs according to their instructions. Once thoroughly heated, immediately add them to the sauce mixture while the pasta is cooking, or just before combining the pasta and sauce, ensuring they are well coated in the delicious tomato sauce.

Balancing Tomato Acidity: The flavor of garden-fresh tomatoes can vary depending on the variety, ripeness, and growing conditions. If you find the fresh taste a bit too tart for your preference, adding a small amount of sugar can help balance the acidity. Sprinkle it on sparingly, a quarter-teaspoon at a time, until the tanginess mellows to your liking without making the sauce overtly sweet. Many traditional Italian cooks often add finely shredded carrots to their sauces for a similar effect – they introduce natural sweetness and depth without a sugary taste. For instance, my tomatoes this year needed about a teaspoon of sugar, but I personally enjoy a slight tartness. This adjustment is entirely up to your personal taste!

The Magic of Pasta Water: Never underestimate the power of the starchy liquid left over from cooking pasta! This ‘liquid gold’ is rich in starches that act as a natural emulsifier. When added to your sauce, it helps to create a silky, cohesive texture that beautifully clings to every strand of pasta, providing a creamy finish without the need for butter or heavy cream. Always ensure your pasta water is well-salted, as this also seasons the pasta from within.

Serving Suggestions: To complete this delightful meal, I highly recommend serving this pasta with a side of crispy garlic bread, perfect for soaking up every last drop of the flavorful sauce. A simple, fresh mixed green salad tossed with a light vinaigrette makes for an ideal refreshing counterpoint. For an authentic Italian experience, consider pairing your meal with a crisp white wine like a Pinot Grigio or a light-bodied red such as a young Sangiovese.

Ingredient Quality is Key: While this recipe boasts simplicity, the quality of your ingredients truly shines. For the most outstanding results, choose the freshest cherry tomatoes you can find, ideally from a local market or your own garden. Use a high-quality extra virgin olive oil and freshly grated Parmigiano Reggiano. These seemingly small details make a significant impact on the depth and authenticity of the final taste, transforming a simple dish into an unforgettable culinary experience.