Ingredients / Equipment:

1 lb linguine

1 lb cherry tomatoes

1 small onion, sliced

3 cloves of garlic, minced

3 TBSP EVOO

1/2 cup dry white wine

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 tsp red chili flakes

Salt and pepper

Handful of basil, chopped

Large pot

Instructions:

I’m a fan of one pot cooking! So first, let’s cook up our linguine. I recommend cooking it a smidge al dente so that when we combine it later in the pan with the sauce, it still holds up. Once your pasta is cooked to your liking, reserve 3 cups of pasta water that we’ll use later. Dump the rest of your pasta water (I transfer it to a bowl, let it cool and then water the bushes in my front yard!) and put your linguine in a bowl to use later.

Now to the sauce! Heat up your EVOO over medium-high heat. Add your cherry tomatoes and let them blister so they open up and release all their juices. Typically I like to saute onions first, but for this sauce, I decided to saute them second so they can soak up some of the tomato juice. So, add in your sliced onion and cook them all down. Next, go ahead and add the white wine and cook for 3-5 minutes.

Next, season your sauce with your minced garlic, oregano, parsley, red chili flakes and salt and pepper. Let the flavors meld together for a few minutes and then start slowly adding your pasta water. I recommend adding it by the 1/2 cup so you can get it to the thickness you want. Pasta water is a great addition to your sauces because it has some starch in it from the pasta and will help to thicken up your sauce a bit.

After you’ve added all the pasta water to your liking, we’ll gently stir in some fresh basil. Add your linguine back in to the pot with your sauce. Reheat the noodles and coat them in your sauce.

Plate it up and add some fresh grated parmigiano reggiano on top!

Bon appetit!