12 oz Campanelle noodles
1 Tbsp olive oil
1/2 cup sweet onion, roughly chopped
4 cloves garlic, smashed and chopped
1/2 c. white wine (I used Pinot Grigio)**
1/2 tsp-1 tsp crushed red pepper
1 tsp dried oregano leaves
1/2 tsp pepper
1 tsp salt
1 pint cherry tomatoes (I used the mixed variety)
3/4 cup grated Parmesan cheese
(pasta water -- up to 1/2 cup)
1/2 cup fresh basil leaves, chiffonade cut
Extra black pepper
Extra Parmesan Cheese
Cook noodles al dente, saving 1/2 cup of pasta water before draining it.
While pasta is cooking, heat olive oil in a large frying pan with high sides. Saute' onion and garlic until soft and a little caramelized. Add wine, crushed red pepper, oregano, salt and pepper and simmer for about a minute. Add cherry tomatoes and cover. Turn heat to medium low and simmer until tomatoes are soft and skin begins to crack (about 10 minutes).
Once they are soft, you can smash the tomatoes (carefully) to pop them open. Stir until everything is mixed together. At this point, the sauce should be fairly thick, Add the warm pasta, cheese, and pasta water (start with a small amount of water and add up to 1/2 cup). The sauce should be a little thin, but creamy. Stir the pasta well to coat with the sauce.
You can add more cheese or pasta water to make the sauce as cheesy and creamy as you like. Simmer to thicken the sauce if you get too much water. The sauce should just coat the noodles with little sauce on the bottom of the pan. Top with fresh chiffonade basil, extra black pepper and adjust salt to taste.
While pasta is cooking, heat olive oil in a large frying pan with high sides. Saute' onion and garlic until soft and a little caramelized. Add wine, crushed red pepper, oregano, salt and pepper and simmer for about a minute. Add cherry tomatoes and cover. Turn heat to medium low and simmer until tomatoes are soft and skin begins to crack (about 10 minutes).
Once they are soft, you can smash the tomatoes (carefully) to pop them open. Stir until everything is mixed together. At this point, the sauce should be fairly thick, Add the warm pasta, cheese, and pasta water (start with a small amount of water and add up to 1/2 cup). The sauce should be a little thin, but creamy. Stir the pasta well to coat with the sauce.
You can add more cheese or pasta water to make the sauce as cheesy and creamy as you like. Simmer to thicken the sauce if you get too much water. The sauce should just coat the noodles with little sauce on the bottom of the pan. Top with fresh chiffonade basil, extra black pepper and adjust salt to taste.
Serve with additional Parmesan cheese on top.
NOTE: To make this a whole meal, add grilled chicken, cut into strips You can also add mushrooms (slightly fried) and/or a fresh green vegetable like peas, zucchini, broccoli, (all pre-cooked or steamed slightly). You could also add spinach and let it wilt slightly just before adding the pasta and cheese.
NOTE: To make this a whole meal, add grilled chicken, cut into strips You can also add mushrooms (slightly fried) and/or a fresh green vegetable like peas, zucchini, broccoli, (all pre-cooked or steamed slightly). You could also add spinach and let it wilt slightly just before adding the pasta and cheese.
**Variety: Add juice of 1/2 lemon with the wine and top with zest of one lemon just before serving.
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