My version of a 15 minute-ish Cherry Tomato Sauce

Bring a pot of salted water to a boil and cook pasta about 7 minutes, until al dente. Save some pasta water. In a large sauté pan, heat olive oil. Add in cherry tomatoes and sauté until they start to burst, about 8 minutes. Season with salt and pepper, then add in the finely chopped garlic, sautéing for another two minutes. Add a pinch of sugar or drizzle of honey, a pat of butter and gently stir until melted. Then add in the white wine and let it simmer down for another 3 minutes. Add your cooked pasta in and toss gently. Add in pasta water a tablespoon at a time to loosen the sauce until desired consistency. Turn off the heat and add in the chopped basil. You may also top with Parmesan cheese or burrata!