Place a large skillet over medium-low heat and add olive oil.

Once oil is warmed, add garlic cloves and crushed red pepper and cook, stirring occasionally, for about 3-5 minutes (don’t allow garlic to brown).

Carefully (so the oil doesn’t splash) add cherry tomatoes, salt, pepper, and sugar (if using). Cook, stirring frequently, until tomatoes begin to burst. Once tomatoes are mostly burst, remove the garlic cloves and discard and gently smash the tomatoes (I use a potato masher, but you could use a fork).

Add basil and stir well. Simmer while you prepare the pasta (if using) according to package instructions (be sure to reserve some pasta water from cooking).

Add warm pasta and about 2 Tablespoons of reserved pasta water and cook over medium-low heat until sauce clings to the pasta. Serve warm, topped with parmesan cheese (if desired).