Bursting with fresh flavors, this is a simple pasta that truly shines!
1/3 lb. cappellini, or other long skinny pasta
¼ cup extra virgin olive oil
1 pint grape tomatoes
½ onion, diced
3 cloves garlic, minced
1 cup fresh basil leaves, roughly chopped
Splash of white wine, optional
¼ cup Parmesan freshly grated cheese, plus more for topping
Kosher salt and fresh cracked black pepper
Heat oil in a large sauté pan over medium heat. Add onion and garlic and sprinkle generously with salt and pepper. Sauté until softened, about 5 minutes. Add grape tomatoes and cook until almost ready to burst, 5-10 minutes. Add a splash of white wine, if using, and let it slightly reduce.
Meanwhile, boil pasta in a large pot of salted boiling water until al dente. When pasta is almost finished cooking use a mug to scoop out some pasta water. Set pasta water aside and drain pasta.
Add cooked pasta to skillet, adding pasta water if dry. Add the basil and Parmesan cheese, and use tongs to toss all the ingredients together in the skillet. Sprinkle with extra salt and pepper.
Serve in large bowls with crusty bread and extra Parmesan cheese. Enjoy!
Recipe inspired by Ina Garten