Ingredients

  • 2 pints (1 quart) ripe cherry tomatoes
  • 1/2 cup dry white wine
  • 1/4 cup fresh basil, chopped
  • 2 Tablespoons olive oil
  • 1/2 onion, diced
  • Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.
  • Salt and pepper
  • 1 pound pasta (I like whole wheat spaghetti.)

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Get a large pot of boiling salted water going for the pasta.
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Step 2

  • Mince the garlic and chop the onion and basil.
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Step 3

  • In a large, wide pan add the olive oil over medium high heat along with the onions and garlic. Cook for a minute or two.
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Step 4

  • Wash all the cherry tomatoes and add them to the hot pan (no need to peel or core them).
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Step 5

  • Cook for 10-15 minutes until tomatoes start to break down. Use a fork or a spatula to mush the tomatoes down even further.
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  • Length: 15 minutes

Step 6

  • Add a pinch of salt and pepper along with any other spices you might want and let the tomato sauce continue to simmer until thick, about 15-20 more minutes. Stir occasionally.
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  • Length: 20 minutes

Step 7

  • Start cooking pasta when sauce is pretty thick.
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Step 8

  • Add white wine and use the extra liquid to scrape up any bits of sauce stuck to the pan.
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Step 9

  • Add basil as well and stir to combine. Turn heat down to low. If sauce gets too thick at this point, add a bit of pasta water to the sauce.
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Step 10

  • When pasta is done, pull it out with tongs and add it to the sauce immediately. Don't drain the pasta.1
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Step 11

  • Stir pasta in with sauce and serve immediately with parmesan cheese.
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