- 2 1/2 lb cherry tomatoes, quartered
- 1 teaspoon sugar
- 1 1/4 cups mixed chopped fresh herbs
- 1 lb campanelle (bell-shaped pasta)
- 5 garlic cloves, chopped
- 3/4 cup extra-virgin olive oil
- Accompaniment: grated ricotta salata
- Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.