12-16 oz. thin spaghetti (depending on how saucy you want your pasta)
1/4 cup extra virgin olive oil
20 cloves garlic chopped (about 1/2 cup)
3 (12 oz.) bags cherry or grape tomatoes (rinsed and halved)
1/2 teaspoon kosher salt
1/2 cup grated Parmigiano-Reggiano
Pepper to taste
1 bunch basil chopped (about 1/2 cup)
Cook pasta according to package directions. Drain and reserve.
Heat olive oil in large nonstick pan. Saute garlic on low heat for about 5 minutes or until soft (do not let garlic brown). Add cherry tomatoes and salt. Increase heat to medium-high and cook for 5 minutes or until tomatoes become soft. Using a potato masher (or fork or wooden spoon), smash tomatoes until a majority of them pop. Continue to cook over medium-high heat for 5 minutes or until sauce reduces and becomes thickened. Reduce heat to low, add parmesan and cook until incorporated into sauce. Add basil and pepper and turn off heat. Mix cooked pasta into sauce. Toss to coat.