Cherry Tomato Pomodoro

• 8 oz. Pasta
• ¼ c Taste OVS Basil Olive Oil
• 3 garlic cloves, minced
• 1 lb. cherry tomatoes
• ½ t salt
• ¼ t red pepper flakes
• 1 T Taste OVS Neapolitan Herb Balsamic

Cook pasta as recommend, until al dente, reserve 2 T pasta water. Meanwhile, heat oil in a 12″ saucepan over low heat. Add garlic and cook, stirring until softened and fragrant but not browned, about 2 minutes. Increase heat to medium, and add tomatoes, salt, and red pepper flakes. Cook, stirring occasionally, until tomatoes begin to burst and form a sauce, 6-8 minutes. Stir in the balsamic. Add reserved pasta water slowly until a chunky, thickened sauce forms. Toss pasta with tomato sauce. Top with fresh basil and Parmesan Cheese.