• 3 Tbsp olive oil
• 2 lb fresh small tomatoes - plum or julia
• 1 lb pasta - preferably linguini or other long noodles
• 1/2 cup freshly grated Parmigano
• Salt and freshly ground black pepper
• 1 Tbsp minced shallot (optional)
• 1 tsp minced garlic (optional)

1. Bring large pot of salted water to boil. Cook the pasta until tender but firm.
2. Heat olive oil in large skillet and heat to medium. If using optional shallot or garlic heat in oil. Add the tomatoes to the hot oil and turn to high. Cook stirring occasionally until the tomatoes begin to juice up, then turn the heat to low and cook, stirring occasionally until the sauce thickens.
3. When the fruit softens and the juices are in the skillet the sauce will begin to thicken and is ready.
4. Drain pasta and toss with the tomatoes and cheese. Salt and pepper to taste and serve immediately.

Optional: Remove skins from tomatoes prior to saucing (not mandatory). Add a little olive oil if there is inadequate juice to coat the pasta. Add a little red pepper flakes with tomatoes

Serves: 6      Total Cook Time: 20 min.
Source:The Minimalist Cooks at Home - Mark Bittman