Spaghetti or Angel Hair Pasta with Cherry or Grape Tomatoes

Directions

Tomato Sauce: 1/4 cup extra-virgin olive oil 1 onion, chopped 5 garlic cloves, minced 2 cans (28-ounce) whole, peeled tomatoes, drained Handful fresh basil leaves, torn Salt and freshly ground black pepper 1 pound dried spaghetti or angel hair pasta (I prefer angel hair/capellini)1 pint cherry tomatoes, stemmed and cut in half (The small “grape tomatoes” work even better in this recipe as they are less bitter than the cherry tomatoes.)1/2 cup freshly grated Pecorino, plus extra for serving Handful fresh basil leaves, torn First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 7 to 9 minutes until they are soft but not browned. Add the garlic and cook for one more minute. Add the tomatoes, crushing them in your hand to break them up. Add the cherry tomatoes and basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil for the pasta. Drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl (if the pan you made the sauce in is big enough then just add the pasta to that pan and dirty one less dish.) Add the drained spaghetti and stir to coat with the sauce. Add the cheese, the additional basil leaves and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.