Pasta with 15-Minute Burst Cherry Tomato Sauce

Ingredients
450gr pasta
Kosher salt
5 tablespoons of olive oil
2 large garlic cloves, finely chopped
about 800 gr cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
20 gr coarsely chopped fresh basil
Freshly grated Parmesan (for serving)
Method
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.
 
Notes
Can add pre-cooked meats at the last step as well