Two Tomato and Basil Pasta

• 1-pint grape tomatoes-cut in half
• 2 garlic cloves-minced
• 1 tblsp olive oil
• Salt to taste
• Sugar-a pinch
• ¼ cup sun dried tomatoes in olive oil-chopped
• ½ cup chopped fresh basil
• ½ lb pasta
• Grated pecorino Romano

Add the tomatoes, garlic and the olive oil in a large skillet.  Cook it on low until the tomatoes are soft and most of the water has evaporated.  Add salt and a little sugar.  In the meantime, cook the pasta till al dente in a well-salted boiling pot.  Add the chopped sun dried tomatoes and cooked pasta in the skillet.  Once nicely incorporated, add the basil and turn the heat off.
Top the pasta with the cheese.