Blistered Tomato Pasta Salad in 20 Min

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions). Drain the pasta, reserving about ¼ cup of the starchy cooking water, and toss with 1 tbsp of olive oil to prevent clumping.
2. Heat a cast iron skillet over medium-high heat until a drop of water sizzles instantly. Add 2 tbsp of olive oil, then toss in the cherry tomatoes. Leave them undisturbed for 2-3 minutes until the skins begin to brown and pop. Stir in the minced garlic and cook for another 60 seconds until the garlic is fragrant and the tomatoes have released some of their juices.
3. Transfer the warm pasta into a large mixing bowl. Pour the blistered tomatoes and all the shimmering pan oils directly over the pasta. While the pasta is still warm, drizzle in the balsamic glaze and add the reserved pasta water. Toss vigorously to ensure the glaze and tomato juices coat every spiral of the pasta.
4. Remove the bowl from the heat. Gently fold in the torn basil and shaved Parmesan.