This is so easy and fast, and so good! It goes fast, like a stir fry, so get everything together before you start.
I quartered the grape tomatoes I used because they were pretty large, like mini Romas in shape and texture. They were perfect for this dish. Gather some fresh basil leaves, and some fresh thyme or marjoram. Mince a bunch of garlic-I didn’t count but I bet I used 8 cloves. I like garlic! Chop the basil and strip the thyme leaves from the stems. Grate some Parmesan, or Romano, or Asiago or whichever cheese you favor, I also diced some fresh mozzarella.
Start your pasta water, as it heats up start a large pan over medium high heat, add some olive oil. When it’s hot, add the tomatoes, let them cook down for several minutes, add a bunch of basil and the thyme, add the minced garlic, stir occasionally. I added a tablespoon of tomato paste at this point. By now the pasta should be al dente, drain it, reserving a bit of the water, and add the pasta to the pan. Toss everything together to coat the pasta, adding some of the pasta water if needed, and serve right away, adding fresh basil, and the mozzarella if you are using it, and the grated cheese. Serve with some nice garlic bread.