Cut the tomatoes in quarters. Cook the garlic in the oil, and when it begins to turn brown, add the tomatoes, salt, pepper, and sugar (cherry tomatoes are frequently slightly bitter). Cook over a lively flame for 30 or 40 minutes, adding a little water from time to time so the sauce doesn’t dry out.
Shortly before the sauce is done add the parsley, and remove the sauce from the heat. Cook and drain the pasta, toss with the sauce, and serve right away. |