Cherry Tomato Five-Minute Sauce

1. 1

   Heat oil in large, deep skillet over high heat until hot. Add tomatoes, basil, sugar, pepper flakes and garlic and cook until tomatoes come to a full boil. Cook 5 minutes more, until most tomatoes have collapsed, crushing them with back of a wooden spoon (I used a potato masher).

2. 2

   Using a food mill, puree sauce back into the cooking pan. Simmer until thickened.

3. 3

   Meanwhile, boil some fresh pasta in salted water for 2 or 3 minutes. Drain and place in serving dish. Pour sauce over and add freshly grated parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.