Pasta with Cherry Tomatoes and Basil (Red Onions)

This simple pasta is one you'll want to put into heavy rotation. It relies on ripe cherry tomatoes for colour, sweetness and liquid; as you cook them in warm olive oil, their skins burst open, the sweet juices simmer and in the brief amount of time it takes to boil pasta and chop a few herbs, you've created a silky, sumptuous sauce. Creamy fresh ricotta and a sprinkle of Parmigiano-Reggiano add luxurious touches.

1 lb spaghettini, or other long, thin pasta
sea salt
½ cup extra-virgin olive oil
1 small red onion, thinly sliced (about 1 cup)
2 large cloves garlic, thinly sliced
¼ tsp. crushed red pepper flakes
3 pts cherry tomatoes (~ 2 lbs)
1½ cups basil leaves, torn and loosely packed
¼ cup fresh flat-leaf parsley, finely chopped

Garnish:
¾ cup fresh whole-milk ricotta cheese (about 6 oz)
Parmigiano-Reggiano cheese, freshly grated
black pepper, freshly ground
extra-virgin olive oil

Cook the pasta in a large pot of well-salted boiling water until al dente.

Meanwhile, heat the oil in a 12” skillet or a wide heavy saucepan over medium-high heat. Add the onion, garlic and 1 tsp. salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6-8 minutes.

Reserving 1 cup of the pasta cooking liquid, drain the pasta. Add the pasta, along with the reserved pasta-cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.

Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with oil and serve immediately.

Makes 4-6 servings.