End of Summer Pasta (Cherry Tomato & Olive Pasta)

Fill a large pot of water and bring it to a boil. Cook pasta according to the package directions. Make sure to add at least a tablespoon of kosher salt to the water. Reserve 2-3 tbsps of pasta water BEFORE draining your pasta.

Meanwhile in medium saute pan, heat the olive oil over a medium high flame. Once the olive oil is fragrant add the shallots to the pan. Cooking for about 2 minutes, just enough for the shallots to become translucent.

Add the cherry tomatoes and turn the heat to medium. Cook until the start to burst and release their juices, about 6-8 minutes. Season with salt, pepper, and a pinch of sugar. Stir gently periodically.

Add in your olives, and about 2 tbsps of pasta water. Simmer together another 4 minutes.

Add your pasta into the saute pan, tossing gently to coat.

Transfer to plates and top with chopped fresh basil, and serve.