Spaghetti with Cherry Tomato Sauce

Heat olive oil in a large skillet over medium-high heat.

Add the cherry tomatoes to the hot skillet and cook, shaking the pan occasionally, until they begin to blister and burst.

Add the smashed garlic cloves and cook for another minute until fragrant.

Stir in the tomato paste and cook for one minute.

Season with salt, stir, and let the sauce simmer, allowing the tomatoes to break down completely.

Meanwhile, cook spaghetti in a large pot of salted boiling water according to package directions until al dente.

Using tongs, transfer the cooked spaghetti directly from the pot to the skillet with the sauce. Do not drain all the pasta water.

Add a splash of the starchy pasta water to the skillet to help create a creamy sauce.

Toss the spaghetti continuously until the sauce thickens slightly and coats the noodles.

Stir in the pesto.

Finish with a drizzle of extra virgin olive oil and toss one last time.

Serve immediately, topped with freshly grated Parmesan cheese.