Summary

Ingredients

• 1 clove garlic
• 4 tablespoon olive oil
• 400 g cherry tomato (s)
• 2 stalks basil
• 200 g pasta (linuine)
• Parmesan, freshly grated
• Salt and pepper, colorful, from the mill
• 1 pinch (s) sugar

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Instructions

1. Peel the garlic and cut into fine slices. Heat 2 tablespoons of olive oil in a pan and add the garlic and tomatoes over medium heat. Season with salt, pepper and sugar and simmer on a low heat for 20 minutes. Stir the tomatoes in between and mash them gently 5 minutes before the end of the cooking time.
2. Pluck the leaves from the basil.
3. Boil the linguine al dente in plenty of salted water, drain, collecting 100 ml of pasta water. Mix the pasta with the braised tomatoes and pasta water, season with salt and pepper if necessary. Drizzle with 2 tablespoons of olive oil and serve sprinkled with grated parmesan and basil.