Pasta with Tomato-Basil Sauce

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta.

While the pasta is cooking, cut some of the cherry tomatoes in half; reserve a few whole tomatoes for garnish. Pour the pasta sauce into a 4-quart (4-l) sauté pan, set over medium-high heat and bring to a simmer. Add the drained pasta and halved tomatoes. Stir until the pasta is coated with the sauce and warmed through. Transfer to a bowl.

Drizzle the pasta with olive oil and vinegar, and season with salt and pepper. Arrange the reserved tomatoes on top. Garnish with shaved Parmesan and basil leaves and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen