When my husband and I went on our honeymoon in Italy, we took cooking classes and brought this recipe home with us. This is a wonderful sauce to use fresh, homegrown cherry tomatoes in, and it pairs with any pasta beautifully (stick with whole wheat!). Just grate some fresh parmesan into it at the end and presto!
Cherry Tomato Sauce
- 1/4 cup extra virgin olive oil
- 1 medium red onion
- 1 tsp dried chili flakes
- 20 ripe, organic cherry tomatoes
- 6 large, fresh basil leaves
- 1/2 tsp sea salt
- 1/2 cup hot water (used to boil pasta)
Finely chop the onion, then heat the oil in a medium-sized, non-stick frying pan on medium heat. Add the onion to the pan, along with the chili, and sauce for three minutes.
Halve the tomatoes and empty and dispose of their contents. Add to the pan with the basil, which has been roughly torn with your fingers.
Add the salt and cook on medium heat for ten minutes.
Add the hot water to the pan and cook for a further ten minutes, uncovered. The sauce should thicken and become nice and creamy.
The chef advises never to serve your sauce on top of pasta. Instead, you should add your spaghetti, cooked al dente, to the pan that contains your sauce, sauce for a further two minutes, and serve with grated Parmesan cheese and a fresh basil leaf.