Nonna's Cherry Tomato Pasta by Sepps

Ingredients

• 2 tbsp olive oil
• 400g cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 tsp bicarbonate soda
• 1/2 tsp salt (adjust to taste)
• 1 tsp sugar
• 1/2 tsp chili flakes (adjust to taste)
• 1/4 cup fresh basil leaves, torn
• 300g pasta of choice
• 2 tbsp vegan parmesan cheese, grated (optional)

Instructions

1. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
2. Add halved cherry tomatoes to the pan and increase heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
3. Stir in bicarbonate soda, chili flakes, salt, and sugar. Reduce heat to low and let the sauce gently simmer while the pasta cooks
4. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
5. Add the drained pasta and torn fresh basil to the tomato sauce. Toss well to combine, adding a splash of reserved pasta water if needed to create a glossy sauce
6. Serve immediately, optionally topped with grated vegan parmesan cheese.