1 pound pasta (I like whole wheat spaghetti.)
2 pints (1 quart) ripe cherry tomatoes
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped (or can use dried)
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped (or can use dried)
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.
Parmesan cheese for grating
Dice up the onion and garlic and then heat up the biggest wide pan you have or a dutch oven. Add your oil to the pan and get it hot over medium high heat. Add the onions and garlic and get them cooking for a few minutes.
Wash all your cherry tomatoes and throw them in. Don’t worry about peeling them or coring them. After the tomatoes begin to pop and wilt, turn the heat down to medium, add any extra spices you like (including salt and pepper and the basil if you are using dried) and let this simmer and reduce until it forms a pretty solid paste, about 25 minutes. Stir occasionally.
Meanwhile, begin boiling salted water for the pasta and cook pasta according to package directions.
As your pasta cooks, add your white wine to the tomatoes and use the liquid to scrape up any little bits that are in the pan. Also add the chopped basil if you are using fresh. Stir this all together and turn the heat down to low on the sauce. The white wine should evaporate pretty quickly. When the pasta is ready, drain (or simply add pasta to the sauce if it's quite thick) and serve.
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