Pasta with grape tomato sugo rosso (thing)

This is a super-simple, yet really delicious pasta sauce. To me, this is the taste of summer. It should take a total of about 20 minutes to prepare and cook this dish.

Ingredients (for four): this recipe has no more than three ingredients (not counting the oil!), thus qualifying for my definition of a bachelor-friendly recipe.

• One half liter (about one pint) grape or cherry tomatoes. You can use a little more if you like more sauce to cover your pasta.
• Four garlic cloves.
• One half kilo (about a pound) of pasta.
• Three tablespoons of good olive oil.

Directions:

1. Boil plenty of salted water for the pasta.
2. Peel and slice the garlic thinly.
3. Cut all the grape tomatoes in half.
4. Heat the olive oil in a not-too-hot skillet.
5. Add the sliced garlic, do not burn!
6. Toss the pasta into the boiling water so that it is ready at about the same time as the sauce.
7. Add the tomatoes to the garlic and oil, cook for 5-10 minutes until the tomatoes are heated through and a thick sauce has formed.
8. Don't overcook the pasta, it should have an non-soft core to it (al dente).

Serve sauce over the pasta immediately. You can always grate some fresh Parmigiano or Grana over the sauce, I usually like some black pepper as well. A light Tuscan or a nice Rhône wine would not be bad either. Enjoy!

One more thing, sugo rosso is Italian for "red sauce".