vegetarianPlace pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions.
Meanwhile, heat the Garlic (medium, thinly sliced) and 4 tablespoons olive over in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes.
Add Cherry Tomatoes (about 2 pints (750g)) and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in Basil Leaves (fresh, roughly chopped; about 1 cup (30g)) and season to taste with salt and Black Pepper (freshly ground).
When pasta is cooked, drain, reserving a cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly, and adding pasta water as necessary to adjust consistency to a nice, creamy flow.
Remove from heat, stir in remaining olive, and grate in a generous shower of Parmesan Cheese (for serving). Serve immediately, passing extra Parmesan at the table.
