• 1 pack Fresh Fettuccine
• 1pint Cherry Tomatoes
•  ⅓ cup Olive Oil
• 1 Shallot, finely diced
• 2 large Garlic Cloves, finely chopped
• Pinch of Sugar
• Sea Salt
• Freshly Ground Black Pepper
• Freshly Grated Parmesan (for serving)

Bring large pot salted water to boil. 

Heat oil in large skillet or heavy, wide saucepan over medium-high. Add garlic and shallots, then tomatoes, pepper, sugar, and a sprinkle sea salt. Cook 6–8 minutes, stirring occasionally, until tomatoes burst and release juices to form a sauce.

While tomatoes cook, add pasta to boiling water and cook according to package directions.

Toss pasta with tomato and season with sea salt, to taste. Top with lots of Parmesan and serve.