Pasta with 15-Minute Burst Cherry Tomato Sauce

HUGE FAVORITE

Ingredients
1 pound pasta … any kind (I use the Rice pasta or Rice/Quinoa from Trader Joes)
Kosher salt (I use Himalayan Pink Sea Salt)
1/2 cup olive oil
3-4 large garlic cloves, finely chopped
3 pints cherry tomatoes (6 cups)
1/2 teaspoon freshly ground black pepper
Pinch of sugar (optional)
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving) (I don’t always add the cheese and it still tastes great!)

Preparation
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl OR a great option:  Use butternut squash or carrot spirals in place of pasta
Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 10-12 minutes.
Toss pasta or spirals with tomato sauce and basil. Top with Parmesan.  The key to this dish is the basil and garlic.

*Option … add favorite veggies to this dish.  Saute veggies (broccoli, asparagus, zucchini, onions etc.) in olive oil and add when you toss with the tomato sauce.

 FOR 7 DAY CLEANSE: In place of Pasta use veggie spirals, skip the sugar, and cheese. More cleanse recipes … click