Spaghetti with Quick Fresh Tomato Sauce

• Produce

  • 8 Basil, leaves
  • 8 Garlic cloves, rough
  • 1/2 Onion
  • 2 lbs Tomatoes, juicy ripe

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/2 tsp Pepper, fresh cracked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Romano cheese, fresh grated

• Beer, Wine & Liquor

  • 1 4 cup splash Vermouth

Found on feastingathome.com

Description

Ingredients

• 8 oz pasta (linguini, spaghetti or angel hair )
• ½ an onion- diced
• 8 garlic cloves, rough chopped
• 3 tablespoons olive oil
• 2 lbs juicy ripe tomatoes, rough chopped (about 6 cups chopped, save juices)
• ¼ cup splash vermouth, red wine or white wine
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked pepper
• 8- 10 basil leaves, torn
• fresh grated Romano cheese (or Parmesan)
• Optional additions: chili flakes, Kalamata olives or capers

Directions

• Set a big pot of salted water to boil on high to cook pasta.
• While pasta is cooking, make the sauce.
• In a large skillet heat olive oil over medium high heat.
• Add chopped onions, saute 2-3 minutes, until tender. Turn heat to medium. Add rough chopped garlic. Saute a few minutes until garlic is fragrant and golden.
• Add chopped tomatoes and all their juices and seeds. Turn heat up to medium high.
• Add vermouth or wine.
• Bring to a simmer and simmer 5 minutes until tomatoes begin to break down.
• Stir in salt and pepper.
• Turn heat to low until pasta is cooked.
• When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Add basil leaves.
• Divide among bowls and top with fresh grated Romano cheese