Ingredients

The following ingredients have 4 Servings
  • 1/3 cup olive oil
  • 1 small Vidalia onion (peeled and finely diced)
  • Kosher salt
  • 2 garlic cloves (peeled and minced)
  • 1/2 teaspoon crushed red pepper
  • 22 ounces cherry tomatoes (halved)
  • 1 pound spaghetti ((or pasta of choice))
  • 2 tablespoons unsalted butter
  • 1 handful of basil leaves (roughly chopped)

Instruction

  • In a large pan, set over medium heat, add the olive oil. When the olive oil is warm, add the diced Vidalia onions and few generous pinches of salt. Give it a mix and let them cook, covered, for 7 minutes. You really want the diced onions to melt in the pan with the olive oil. I like to make sure the heat is low enough so they slowly cook and don’t brown or burn.
  • Next, add the minced garlic, crushed red pepper flakes and cherry tomatoes. Cook for an additional 5 minutes, covered, until the tomatoes are softened and have released a lot of their juices. Uncover and cook for an additional 5 to 7 minutes, until it thickens. Turn off the heat while we make the pasta.
  • Meanwhile, bring a pot of salted water to a boil. Cook your pasta until al dente. I usually cook it about 1 minute before al dente because I like to finish cooking the pasta in the pan with the sauce. Reserve about 3/4 cup of pasta water. Drain the pasta and turn your attention to the pan with the cherry tomatoes.
  • To the sauce, add about 1/2 cup of pasta water and bring it to a rapid simmer. Cook for about 2 minutes; give it a taste and adjust the salt to taste. I added a few more pinches of salt. Add the pasta in, along with the butter and toss together for about a minute, until completely combined.