HEALTHY SPAGHETTI WITH FRESH TOMATO SAUCE

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, diced (about 6 cups chopped, save juices)

¼ cup splash vermouth, red wine or white wine

1 teaspoon kosher salt

½ teaspoon fresh cracked pepper

15–20 basil leaves, torn, more for garnish

Pptional: fresh grated Pecorino Romano cheese (or Parmesan), or vegan parmesa, or try this Vegan Cheesy Sprinkle

Optional additions: chili flakes, Kalamata olives or capers

Set a big pot of salted pasta water to boil on high to cook pasta. Cook pasta according to directions on the package.
Make the Fresh Tomato sauce. In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 3-4 minutes, until tender. Turn heat to medium. Add the rough chopped garlic. Saute a few minutes until garlic is fragrant and golden. Add the chopped tomatoes and all their juices and seeds. Turn heat up to medium-high.
Add vermouth or wine, cook this off then bring to a simmer and simmer 5 minutes until tomatoes begin to break down and wine cooks off a bit.
Stir in salt and pepper.
Turn heat to low, simmer on low, covered, until pasta is cooked is ready to add.
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. Stir in the basil leaves.
Divide among bowls and top with fresh grated Pecorino cheese and top with fresh basil ribbons.

This Article And Recipe Adapted From This Site