* 2 tablespoons salt
* 1/4 cup Giangrandi Delicate or Medium Blend extra-virgin olive oil
* 4 cloves garlic, thinly sliced
* 2 pints Sun Gold cherry tomatoes or other cherry tomatoes, whole
* 1/2 bunch chives, cut into 1-inch lengths
* 12 fresh lemon-basil leaves, thinly sliced
* 1 pound pasta (bavette, linguine, spaghetti, just about any kind)

1. Bring a large pot of salty water to boil. Cook the pasta until al dente, reserving some pasta water.
2. In the meantime, heat a large skillet or sauté pan with the olive oil over medium-high heat. Add the garlic and cook, stirring constantly, until it softens and just begins to brown.
3. Add the tomatoes, chives, and basil (reserve some for sprinkling at the end) and cook until the tomatoes just begin to burst.
4. Add the cooked pasta to the skillet and cook over high heat, stirring, for an additional minute to marry the flavors. Moisten with Giangrandi Delicate or Medium EVOO as desired; serve immediately.