Pasta with 15-Minute Burst Cherry Tomato Sauce
['1 pound pasta', 'Kosher salt', '1/2 cup olive oil', '2 large garlic cloves, finely chopped', '3 pints cherry tomatoes', '1/2 teaspoon freshly ground black pepper', 'Pinch of sugar', '1 cup coarsely chopped fresh basil', 'Freshly grated Parmesan (for serving)']
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
Toss pasta with tomato sauce and basil. Top with Parmesan.
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