Quick Cherry Tomato Sauce & Spaghetti

by Rachael Ray Show Staff 11:00 PM, June 30, 2013

Aired June 30, 2013

Serves 4
2 pints fresh cherry tomatoes
About cup EVOO
Salt and pepper
1 fresh red chili pepper, Italian cherry or Fresno, seeded and finely chopped or 1 teaspoon chili flakes
3-4 cloves garlic, thinly sliced or grated
3 tablespoons capers, drained
cup white vermouth or cup dry white wine
A handful of flat leaf parsley
A few leaves basil, torn
1 pound spaghetti
Grated pecorino cheese

Heat a pot of water to boil for pasta.

Halve cherry tomatoes.

Heat cup EVOO, 4 turns of the pan, in large skillet over medium to medium-high heat, chili pepper, garlic, capers and swirl around 2 or 3 minutes, add vermouth or wine, tomatoes and season with salt and pepper, add herbs and simmer while pasta cooks, 8-10 minutes.

Cook pasta in salted water. Reserve about cup starchy water and drain pasta, add water and pasta to sauce and toss 1-2 minutes, top with cheese and serve immediately.