Pasta Made from Garden Fresh Veggies

This summer pasta with basil and cherry tomatoes is bursting with fresh-from-the-garden flavor! It's a quick and easy dinner that's light, but still satisfying.

Ingredients

• 8 oz linguine pasta (or preferred noodle pasta), uncooked (226g)
• ¼ cup extra virgin olive oil (60ml)
• 1 cup finely chopped onion (sweet, yellow, or white onion, I like sweet) (about ½ large onion/110g)
• 6 large cloves garlic, thinly sliced
• 24 oz cherry tomatoes (about 6 cups/680g)
• ½ teaspoon granulated sugar
• ½ teaspoon table salt, plus additional for cooking pasta and to taste/as needed
• 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 1/3 cup/28g)
• ⅓ cup freshly grated or shredded parmesan cheese, plus more for topping