Dinner in 10

The Easiest Pasta Sauce Ever

This recipe has the highest taste to time spent ratio out of anything I’ve ever made I think. It’s imperative that you use those tiny, sweet tomatoes, rather than regular cherry tomatoes (which will be too watery and not sweet enough). Organic tomatoes are usually sweeter.

Ingredients
1 pint tiny, sweet tomatoes
1 big garlic clove (or 2 small)
3-4 basil leaves
1 small handful grated parmesan cheese
a few glugs of olive oil
salt
black pepper

1. Whirl all the ingredients in the blender on low speed until combined (don’t blend for too long or too fast or it’ll get foamy). Taste and adjust salt; add more olive oil if it’s too thick.
2. Pour over hot pasta (I like to serve this on radiatore); serve with more cheese.

Addendum: This sauce has a downside. When served immediately, it has a creamy consistency, almost like an actual cream sauce. However, since it's really a water-based sauce, it evaporates quickly. Best to serve it immediately after pouring over the pasta, and not to make a bunch for leftovers.