A cherry-tomato based sauce is the perfect ingredient to bring out the flavors of this pasta.
Not many people know that by using a pinch of baking soda (instead of sugar) you can overcome the acidity of the tomatoes.
Add a little Parmigiano or fresh mozzarella at the end to make it a richer dish.
Cut 1-lb cherry tomatoes in forths. Chop 5 basil leaves julienne-style.
Crush 2 garlic cloves. In a saucepan, add 4-6 tablespoons of extra virgin olive oil, add the crushed garlic, gently sauté for 2 minutes then add cherry tomatoes, basil and a pinch of baking soda. Season with salt and black pepper.
Cook for about 10 minutes over medium heat. Set aside. Cook the pasta al dente, toss it in the sauce, add more fresh minced basil and mozzarella cubes or freshly grated Parmigiano if you like.