Improvised Rustic Tomatoes & Pasta

Sauce
Olive Oil, Extra Virgin
Dry Red Wine
Fresh Tomato, Roma or Plum
Garlic Fresh Minced
Purple Onion Chopped
Salt
Basil, Fresh or Dry

Dish
Pasta
Fresh Grated Pecorino Romano Cheese

Begin by placing a large pot of water on to boil. Once the water comes to a boil, cook the pasta and drain when ready. If your pasta is cooked before your sauce put it back in the pot after draining and add some olive oil to keep it from sticking. Put the pot on the turned off burner to keep the pasta warm. As you begin to boil your water you should also start your sauce.

In a medium temperature skillet sauté onions with olive oil and salt. Once the onions are par cooked add in minced garlic and if using dried basil also add this in. Add olive oil as needed. Lower the heat if necessary to keep the garlic from burning. Once the onions have clarified add the red wine. Sauté. After the wine has partially cooked off add in tomatoes and if using fresh basil add this in as well. Sauté until tomatoes are warmed through. Once the tomatoes are warm place your pasta in a serving dish and top with sauce and fresh grated pecorino Romano cheese.

Recommendations: Use a mid range olive oil to give the sauce flavor; a light oil will make the dish greasy without adding any flavor. I strongly suggest using the Romano cheese in this recipe. However, if it is unavailable or too expensive try using Asiago as an alternative both of these will match the dish better than parmesan. For this dish I used a red wine called Langhe Nebbiolo (pronounced Neb ee o lo) which is similar to Chianti and can be substituted as such. To find out more about Nebbiolo wine go here: Wine Geeks to find out more about the Langhe Nebbiolo wine that I used go here: La Spinetta Langhe Nebbiolo I threw this dish together one night when I felt like cooking, but had nothing in the house. It's easy to cook and yummy to eat. Mangia, enjoy!