Active time: 20 min Start to finish: 30 min

Ingredients

　　2 1/2 lb cherry tomatoes, quartered

　　1 teaspoon sugar

　　1 1/4 cups mixed chopped fresh herbs

　　1 lb campanelle (bell-shaped pasta)

　　5 garlic cloves, chopped

　　3/4 cup extra-virgin olive oil

　　Accompaniment: grated ricotta salata

　　Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.