I got some beautiful mixed cherry tomatoes from the market, and didn't want to oven roast them, so I found this recipe and modified it a bit - my version is for two people, and just one pint of tomatoes, high protein pasta, and uses a bit less salt:
https://www.seriouseats.com/fast-easy-pasta-blistered-cherry-tomato-sauce-recipe
My version:
1/2 pound high protein pasta (we usually use Barilla Protein Plus spaghetti - tastes exactly like normal spaghetti, but more protein & fiber)
5-10 cloves of garlic, chopped
2 tablespoons olive oil
2 heaping pints of mixed cherry tomatoes - about 1 - 2 pounds
about 20 big leaves of basil, chiffonade
4-6 oz grated Parmigiano Reggiano - spend the $$ on this, totally makes a difference. I use a microplane grater to make this super fine so it melts into the sauce - use the smallest grater you have if you don't have a microplane
Start by boiling the pasta - for this, since we want to use some of the pasta water in the sauce, we use a flat pan (an Alton Brown method) - since it uses less water, the water ends up with more starch from the pasta, and gives more flavor to the sauce)
While the water/pasta is boiling, put a large skillet on medium heat, and add the olive oil & garlic. Let it cook just until the garlic is starting to turn golden, then toss in the tomatoes.
It's gonna look like the tomatoes aren't doing anything - but have faith!! the insides are getting hot, and at some point, you can start squishing them down into the oil & garlic - be patient :D
As the tomatoes start giving up their structure, stir them around and squish them - a good pair of tongs will make this fun - but be careful not to squirt yourself, they're hot! (ask me how I know this :|)
By the time the tomatoes are mostly broken down, the pasta should be ready. Use your tongs to take the spaghetti out of the water and put it into the pan with the tomatoes & stir. Add most of the cheese, and continue stirring, and here's where you add some of the pasta water to help make the sauce loosen up from the melting cheese.
Once the sauce looks good, add the basil chiffonade, and serve in two big bowls. Top each with whatever cheese is left, and salt/pepper to preference.
Enjoy!
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