Super Delish Cherry/Grape Tomato Sauce

Cherry Tomato Sauce over spaghettini was an amazing hit for a Lenten Friday recently. I will definitely make this again in the summer when Jersey tomatoes are hot and heavy.

This cooks up in minutes. Literally.

It's from a really awesome Rachael Ray cookbook called, "Everyone is Italian on Sunday." Best title ever! I love this cookbook, and I strongly recommend it.

The recipe offers you options. You may use cherry or grape tomatoes. I used grape.

You may use red onions, white onions, spring onions or scallions. I used a white/yellow onion.

For cheese, I used pecorino.

You can serve over any pasta you dig. I used spaghettini.

Here's the recipe. So easy!

Cherry Tomato Sauce
From "Everyone is Italian on Sunday"
By Rachael Ray
(Serves 4-6)

3 Tbsp. olive oil
1 small red or white onion, or 1 bunch scallions or spring onions (white parts only), finely chopped
4 cloves garlic, chopped or thinly sliced
2 pints cherry or grape tomatoes
A handful of fresh basil leaves, torn
Salt and pepper
Grated ricotta salata, Parmigiano-Reggiano or pecorino cheese, for serving

In a skillet with a tight-fitting lid, heat the oil (3 turns of the pan) over medium-high heat. Stir in the onion and garlic, over the pan and cook, stirring occasionally for 5 minutes to sweat the onions.

Add the tomatoes, shake the pan, cover and cook until the tomatoes begin to burst, 8 to 10 minutes. Mash and stir the sauce. Add the basil. Season with salt and pepper.

To serve: Cook one pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water and pasta. Top with cheese and serve.