Ingredients
Pasta
- 8 oz linguine pasta (or preferred noodle pasta, uncooked)
Sauce
- ¼ cup extra virgin olive oil
- 1 cup finely chopped onion (sweet, yellow, or white onion; about ½ large onion)
- 6 large cloves garlic (thinly sliced)
- 24 oz cherry tomatoes (about 6 cups)
- ½ teaspoon granulated sugar
- ½ teaspoon table salt (plus additional for cooking pasta and to taste/as needed)
- ¼ teaspoon ground black pepper
- ¼ heaping teaspoon dried thyme
- ¼ teaspoon crushed red pepper
Finishing
- 1 oz fresh basil leaves (shredded or cut into ribbons, about 1/3 cup)
- ⅓ cup freshly grated or shredded parmesan cheese (plus more for topping)
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook according to package instructions until al dente. Before draining the pasta, reserve ½ cup of the pasta water and set aside. Drain the pasta and set aside.
- Heat Oil and Sauté Onions: While pasta cooks, heat ¼ cup extra virgin olive oil in a large skillet over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent.
- Add Garlic: Add the thinly sliced garlic to the skillet and cook for 30 to 60 seconds longer until fragrant but not browned, stirring continuously to prevent burning.
- Cook Tomatoes and Season: Add the 24 oz of cherry tomatoes, ½ teaspoon granulated sugar, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ heaping teaspoon dried thyme, and ¼ teaspoon crushed red pepper to the skillet. Cook, stirring frequently, until the tomatoes soften and burst. Use a wooden spoon or spatula to gently press the tomatoes as they cook to help release juices and create a sauce.
- Add Basil: Stir in the 1 oz fresh basil leaves to the tomato mixture and combine evenly.
- Combine Pasta and Sauce: Add the warm cooked linguine to the skillet with the tomato sauce. Toss well to coat the noodles. Add splashes of the reserved pasta water as needed (approximately ¼ cup) to loosen the sauce and ensure the pasta is not dry, creating a thin, cohesive sauce that clings to the noodles.
- Finish and Serve: Remove from heat and stir in ⅓ cup freshly grated parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt or pepper if necessary. Serve warm, topped with extra parmesan cheese if desired, alongside a fresh side salad or crusty bread.
Notes
- Reserve pasta water to adjust sauce consistency for a silky texture.
- Use sweet onion varieties for a milder, slightly sweeter flavor.
- Fresh cherry tomatoes are best for bright summer flavor, but canned can be used in a pinch.
- Adjust crushed red pepper according to your heat tolerance.
- Parmesan cheese adds depth; substitute with Pecorino Romano for sharper flavor.
- Serve with a side salad or crusty bread for a complete summer meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
