Quick Cherry Tomato Pasta

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add the diced onion and sauté for about 2 minutes until softened.

Stir in the minced garlic and a pinch of salt, and cook for another minute until fragrant.

Add the whole cherry tomatoes to the skillet, then cover with a lid. Cook until the tomato skins begin to split and burst.

Remove the lid and use a potato masher to crush the tomatoes directly in the pan, creating a chunky sauce.

Allow the sauce to simmer and reduce, stirring occasionally, until the pasta is finished cooking.

Using a spider strainer or tongs, transfer the cooked pasta directly from the pot into the skillet with the sauce.

Toss the pasta and sauce together, allowing the pasta to absorb the sauce for about a minute.

Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley until well combined.

Serve immediately.