The best thing about having cherry tomatoes fresh every day is making a simple sauce like this one. Dice a small sweet onion and sweat it in olive oil with a few minced garlic cloves. Add cherry or grape tomatoes, whole, and cover over medium heat. I tossed in a pat of butter. The tomatoes will usually burst but you can help them along with a spoon. Uncover and cook them down a little, adding a few tablespoons of tomato paste. Spoon in a little pasta water if needed. I chopped a quarter cup of fresh basil leaves and added them right at the end. Drain the pasta and add it to the pan and stir it in. Garnish with grated Parmesan.