Easy Cherry tomato pasta

Ingredients

Persimmon

– 1 pint cherry tomatoes (I prefer Sungold, but any color or variety work) – 2 cloves garlic – 1/2 cup lightly packed fresh basil leaves – 1/3 cup extra virgin olive oil – 1 pound pasta – Parmesan cheese and/or black pepper

Cut the cherry tomatoes in half. Place a knife flat on the garlic and hit it to mash. Remove the skin (it should come right off.)

1

Place the tomatoes, garlic, basil, salt, and olive oil in a bowl.

2

Stir everything together in the bowl.

3

Place a large pot of water over high heat and cook the pasta according to the package directions. Drain.

4

Place a large pot of water over high heat and cook the pasta according to the package directions. Drain.

Toss the pasta with the sauce and serve topped with Parmesan and/or black pepper as desired.

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