Cherry Tomatoes

Today we'll share another quick, easy, and delicious recipe for cherry tomatoes.  There are still plenty growing, but better enjoy them now, as they will soon be gone.

8 oz. Papparedelle or fettuccine (the wider noodles work best)
2  to 2 1/2 cups cherry tomatoes (if large, cut in half)
1/4 cup extra virgin olive oil
3 large or 6 small garlic cloves
Pinch of sugar
Red pepper flakes, salt and freshly ground pepper to taste
1/4 cup to 1/2 cup shredded fresh basil and parsley
Freshly grated parmesan or asiago cheese
Pasta cooking water or wine (optional)

Bring large pot of water to boil and add pasta.  Cook to al dente.  In the meantime, add olive oil to saute pan and heat on medium high.  Add garlic, then tomatoes, sugar, and pepper flakes, and reduce to medium.  Saute until most of tomatoes have burst and released their juices.  Add salt and pepper to taste and then basil and parsley.  If mixture appears dry add a little of the pasta water or a little  wine.  Drain pasta and add to tomatoes.  Mix to combine.    Add grated cheese to each serving.