Charred Cherry Tomato Pasta

Preparation

1. Step 1

   Bring a large pot of water and a few generous pinches of salt to boil. Arrange an oven rack 6 inches from the broiler and heat the broiler on high.

2. Step 2

   On a small rimmed sheet pan or shallow baking dish, toss tomatoes with 3 tablespoons olive oil and a few pinches of salt and pepper. Broil tomatoes for 5 minutes, then carefully give the sheet pan a few shakes. Broil for 5 to 7 minutes more, until tomatoes are collapsed and blackened in spots.

3. Step 3

   While the tomatoes broil, separate the eggs, placing the yolks in individual small bowls to come to room temperature. (Save the egg whites for another dish.)

4. Step 4

   When the tomatoes are done broiling, add the pasta to the boiling water. Cook according to package instructions until al dente, then reserve 1 cup pasta cooking water and drain pasta.

5. Step 5

   While the pasta cooks, in a large skillet, heat the butter and the remaining 2 tablespoons olive oil over medium. Add the garlic and fry, allowing it to perfume the oil, about 4 minutes. Take the sheet pan of tomatoes and dump everything — tomato liquid, olive oil and all — into the skillet. Reduce the heat to low, gently stir everything together and let simmer for an additional minute. (You don’t want the tomatoes to break down completely.)

6. Step 6

   Add the drained pasta and ½ cup pasta cooking water, and toss to combine. Turn off heat. The pasta will quickly absorb the sauce; add more pasta water if the noodles look too dry. Season with additional salt and pepper to taste.

7. Step 7

   Divide pasta among bowls, leaving a small indentation on top. Slip an egg yolk on top of each serving of pasta, then sprinkle with Parmesan and basil. Let each person have the satisfaction of breaking the yolk and stirring it into the pasta.