Angel Hair Pasta with Quick Cherry Tomato Sauce

Ingredients

• 2 1/2 teaspoons salt
• 1 pounds angel hair pasta, or another thin spaghetti
• 4 tablespoons olive oil
• 2 pints red and yellow cherry tomatoes
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, very thinly sliced
• 1 cup fresh basil leaves, removed from the stems
• 1 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil with 2 teaspoons of salt. Stir in the pasta, and keep stirring until the water comes back up to a boil.
2. Cook the pasta for 3 to 4 minutes, stirring now and then, until tender. Scoop out about 1/2 cup of the starchy cooking water with a ladle or heat-proof liquid measuring cup, and set it aside.
3. Drain the pasta without rinsing it, then move it to a bowl. Drizzle with 1 tablespoon of the oil and toss to coat.
4. Prick any small whole tomatoes with a skewer or the tip of a paring knife. If the tomatoes are large, cut them in half.
5. Warm the remaining 3 tablespoons of oil in a deep skillet over medium-high heat. Add the cherry tomatoes, being ready for a little splattering, then add the remaining 1/2 teaspoon salt, red pepper, and black pepper.
6. Cook for 2 to 3 minutes, shaking the skillet as you go, until the tomatoes begin to soften, burst, and give off their juices. Stir in the garlic and cook for 2 minutes more.
7. Add the pasta to the skillet with the tomato sauce, along with 1/4 cup of the reserved pasta water. Toss everything together well.
8. If the sauce needs loosening, add more pasta water a tablespoon at a time, just until it coats the pasta nicely. Add half the basil leaves and toss once more.
9. Divide the pasta among 4 to 6 large bowls. Top each bowl with a few basil leaves and a generous sprinkle of Parmesan.