Step 1

Cook the pasta in a large pot of boiling salted water, according to directions, until al dente. Drain pasta and set aside.

Step 2

While the pasta is cooking, heat your olive oil on medium heat for two or three minutes. Turn the heat to medium low and add your minced garlic. Cook for ONE minute, careful not to let it burn.

Step 3

After one minute, add your grape tomatoes. Add salt and pepper, stirring to coat the tomatoes with the olive oil and garlic.

Step 4

Cook for seven to ten minutes, stirring occasionally, until the tomatoes start bursting and release their juices (this is important because the juices are part of the sauce). You can break a few of the tomatoes to release the juices early on. Once there is more juice in the pan, you can turn the heat to medium—but don't do this until there's enough liquid or the garlic will burn.

Step 5

Add the cooked pasta to the pan with the tomato sauce. Toss well. Add the fresh, chopped basil and toss again. Season with more salt and pepper, to taste.

Step 6

Top with freshly grated parmesan cheese for serving.