Tomato Basil Summer Pasta

Ingredients:

3 garlic cloves

1 medium yellow onion

1 pint of cherry tomatoes

1 bunch of basil

1/4 cup white wine

2-inch piece fresh parmesan

2 tbsps extra-virgin olive oil

1 can whole peeled tomatoes

4 ounces dried spaghetti

Kosher salt, to taste

Instructions:

1. Peel garlic and leave whole. Peel and quarter onion. 

2. In a deep pot, heat olive oil over medium-high. Add the onion and garlic and stir. 

3. Pour in the tomatoes with their juices, either squeezing the whole tomatoes to break them apart or crushing the tomatoes with a sturdy wooden spoon against the sides of the pot. 

4. Give everything a good stir before removing the stems of half the basil bunch, tearing the leaves into bite-sized pieces and adding into the pot. 

5. Generously season with salt, add the white wine, reduce the temperature to a low steady simmer. Cover and let simmer for 45 minutes.

6. Remove the pot from heat and discard the onion. Smash the garlic against the sides of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any remaining onion pieces.

7. Add salt to a large pot of water, seasoning it so it resembles the sea. Cover and bring to a rolling boil. Add the pasta and stir. Cover with the lid and turn the heat down to low. 

8. Let the spaghetti cook for 8-10 minutes before straining. Add the spaghetti to the sauce and let sit for 5 minutes before serving. Using tongs, plate the spaghetti in a large serving bowl or seperate pasta dishes. 

9. Add grape or cherry tomatoes, the remaining basil leaves (stems removed) and a few shavings of fresh parmesan before serving. Serve and enjoy!