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Ingredients
  • ¼ cup (56ml) olive oil
  • 4 garlic cloves, minced
  • 4 cups cherry tomatoes*, halved or quartered if large (2 pints or 1 quart)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon sugar
  • ¼ cup lightly packed fresh basil leaves, torn into small pieces
  • subheading: IF SERVING WITH PASTA:
  • 12 to 16 ounces** fusilli, rotini, penne, or other short spiral or tubular pasta, cooked according to package directions (reserve a cup of pasta cooking water)
  • 1 cup fresh mozzarella cheese, diced (about 8 ounces) or freshly grated Parmesan or Pecorino Romano to taste
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