Shake and bake - and I grew it!

We've started getting lots and lots of ripe cherry tomatoes, so I looked up a yummy recipe to try.
















Cherry Tomato Spaghetti all'Amatriciana

Ingredients:

* Salt
* 1 pound regular or thick spaghetti
* 3 tablespoons extra-virgin olive oil
* 1 red onion, chopped
* 4 cloves garlic, grated or finely chopped
* 1/2 teaspoon crushed red pepper
* 1/2 cup white wine
* 2 pints small cherry tomatoes
* Pepper
* 1 cup basil leaves, torn or chopped (I'm not a basil fan, so I used parsley)
* 2/3 cup grated parmigiano-reggiano cheese

Directions:

1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.

2.While the pasta is working, in a large skillet, heat the olive oil over medium to medium-high heat. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.

3. Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.