All You Need . . .

to make the most delicious summer pasta (sauce) is this:

well and this:

Credit goes to my friend Anna for the development of this delicious sauce!

Steps:
*Get thyself to the farmers market.  Buy the sweetest, smallest, thinnest-skinned cherry "sunburst" tomatoes you can find (doesn't work with thick-skinned or unsweet tomatoes).

*Wash them and remove the pesky little stems (I used one pint for this sauce).

*Chop up a good bit of fresh garlic (your discretion--I use a lot!).

*Saute minced garlic in olive oil on low for a few mins.  Then add the darlin' little tomatoes.

*Patiently stir/watch 'em cook until the wee tomatoes start to burst.  Stir stir stir.  Sauce begins to develop (orangey in color with garlic flecks and some whole/partially whole tomatoes).

*Add salt & pepper to the pan.

*When done (takes at least 20 minutes, sometimes longer), pour over angel hair pasta, or in my case, fresh, handmade garlic-parsley pasta from the farmers market (though honestly, angel hair might be better).

*Top with parmesan.

Voila, your new favorite dinner: