• 8 oz linguine pasta, uncooked (226g) • ¼ cup extra virgin olive oil (60ml) • 1 cup finely chopped onion sweet (about ½ large onion/110g) • 6 large cloves garlic thinly sliced • 24 oz cherry tomatoes/ 6 cups (680g) • ½ teaspoon granulated sugar • ½ teaspoon table salt  • ¼ teaspoon ground black pepper • ¼ heaping teaspoon dried thyme • ¼ teaspoon crushed red pepper • 1 oz fresh basil leaves shredded or cut into ribbons (about ⅓ cup/28g) • ⅓ cup freshly grated or shredded parmesan cheese

Cook pasta in well-salted water according to package instructions. Before draining, reserve ½ cup of pasta water and set aside.

Meanwhile, in a large skillet, heat oil over medium heat until shimmering.

Add onion and cook, stirring occasionally, until softened, then add garlic and cook about 30-60 seconds longer, until fragrant.

Add tomatoes, sugar, salt, pepper, thyme, and red pepper and cook, stirring frequently until tomatoes soften and burst. 

Add basil and stir.

Add warm cooked linguine and stir well. Add splashes of pasta water as needed to make a thin sauce, I typically need to add about ¼ cup of the pasta water.

Remove from heat, add parmesan and stir well. Taste-test and add additional salt or pepper as needed, then serve warm.