Courtesy of The Italian Daughter
- 5 to 6 cloves of garlic
- ½ cup olive oil
- 24 ounces heirloom cherry tomatoes
- ½ cup chicken stock
- ½ cup chopped fresh basil
- Grated Parmesan cheese
- Salt & pepper to taste
- 10 ounces dry pasta, prepared and drained
Heat a saucepan on medium heat and add oil and garlic to the pan. Once garlic begins to soften, add the tomatoes, salt and pepper. Cook the tomatoes until the natural juices and olive oil reduce slightly and add chicken stock. Reduce liquid again by half, remove your pan from heat and stir in basil.
Add your prepared and drained pasta to the pan and mix together, adding pasta water if needed to emulsify your sauce. Plate and garnish with more basil and shaved Parmesan cheese.