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1 Shallot, finely diced
1 pack Fresh Fettuccine
1 pint Cherry Tomatoes
2 large Garlic Cloves, finely chopped
Freshly Grated Parmesan (for serving)
Freshly Ground Black Pepper
Pinch of Sugar
Sea Salt
⅓ cup Olive Oil
Bring large pot salted water to boil.
Heat oil in large skillet or heavy, wide saucepan over medium-high. Add garlic and shallots, then tomatoes, pepper, sugar, and a sprinkle sea salt. Cook 6–8 minutes, stirring occasionally, until tomatoes burst and release juices to form a sauce.
While tomatoes cook, add pasta to boiling water and cook according to package directions.
Toss pasta with tomato and season with sea salt, to taste. Top with lots of Parmesan and serve.
