Boil 16 oz of pasta according to package directions.
While the pasta is boiling, put 1/3 cup olive oil and 3-4 cloves minced garlic in a pan and turn the heat on to very low - letting the garlic warm up in the oil for about 5 minutes but not turn brown.
While the garlic is warming in the olive oil, wash and cut 4 cups of cherry tomatoes in half (or larger tomatoes into bite-sized pieces).
Add the tomatoes to the oil and garlic, turn up the heat to medium, and sprinkle with 1/2 tsp salt.
Saute the tomatoes in the olive oil for about 5 minutes until they start to release their juices and combine with the olive oil.
Toss in 1/4 cup of fresh basil and cooked drained pasta and mix well.
Serve hot or cold. Sprinkle with vegan parmesan if desired and salt and pepper to taste.
Notes
Pro Tips:
Use good quality fresh ripe tomatoes. This is the most important thing you can do to make a delicious sauce.
If the tomatoes are not in season and taste slightly bitter, add 1-2 tsp of salt to the sauce.
Warm the garlic in the olive oil for about 5 minutes to infuse the oil with flavor.
Don't overcook the tomatoes. You want to cook them enough to release their juices and blend with the olive oil, but not cook down so much that they lose their fresh flavor.
This recipe works great for meal prep and cold pasta salads too!