1 package angel hair pasta
3-4 cups of cherry tomatoes
1/3 cup canned tomato (pureed)
two big handfuls of fresh basil leaves, chopped
1 sweet (videlia) onion, finely chopped
1 clove minced garlic, optional
2 tablespoons olive oil (or as much as it takes to cover the bottom of your pan)
salt to taste
Bring a large pot of water to boil.
In a medium saucepan, combine olive oil, onions, and garlic if you wish. Add a pinch of salt. Cook over low to medium heat. (If you add the onion to cold oil and then heat it, the onion won't scorch.) When the onions are soft and translucent, add the cherry tomatoes, whole. Cover and let simmer. When the tomatoes start to break up, add the canned tomato and the basil. Stir everything together and cook for a few more minutes. Taste and add salt if needed.
Angel hair only takes a few minutes to cook, so do not add it to the water until the sauce is finished and off the heat.
When the pasta is ready, mix it and the sauce together. This is a great summer dish, because it tastes best at room temperature or even cold.
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