Pomodoro Sauce

1 container Cherry Tomatoes

3 cloves fresh minced garlic

1 stalk fresh basil leaves, rolled and julienned

1 tsp Maceo All Season

½ cup pasta water

Drizzle Extra Virgin Olive Oil

1 lb Pasta of your choice

Boil pasta in heavily salted water. While it is cooking, heat up a saucepan to medium high and add olive oil. Once the oil is hot, add cherry tomatoes directly to the pan. As the cherry tomatoes cook, they will blister and crack open, allowing the tomato juices to ooze out. When this begins to happen, keep moving them around until most have busted. Add seasoning and pasta water, and cook for about 1 minute, then add fresh garlic.  Cook for an additional 3-4 minutes, until the sauce has thickened up. Serve atop pasta with julienned strips of fresh basil as garnish.