I could eat pasta anytime, any day, anywhere – especially when its smothered in boozy fresh tomatoes + herbs! Trust me – you’ll be wanting to eat this dish all the time as well.

SERVES : 2

WHAT YOU NEED

• 1 clamshell cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 2 tbsp fresh herbs, finely chopped (my favs are thyme, sage, oregano + parsley)
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/8 tsp cane sugar
• 1/4 tsp red chili flakes
• 1/4 cup kalamata olives, halved (optional)
• 1/2 cup white wine
• your favorite pasta noodle
• truffle oil (optional)

WHAT YOU DO

• Start water for pasta in a large pot.
• Heat cast iron, or your favorite large pan on low.
• Add olive oil, tomatoes, onions, garlic, herbs, sea salt, pepper, sugar and chili flakes to the pan. Stir well to coat everything with the olive oil.
• Stir occasionally to ensure nothing is sticking to the pan. Cook until tomatoes are softened and they have slightly burst (approx 12-15 minutes)
• Add olives and wine, cooking for another 10 minutes on low.
• Once pasta is cooked, add to the sauce pan with a little pasta water to loosen the sauce as desired.
• Coat the pasta well with sauce. Plate and garnish with more fresh herbs, fresh cracked pepper and sea salt and a drizzle of olive or truffle oil.