Meatless Meals: Cherry Tomato Spaghetti

Just in time for Friday during Lent! This recipe is definitely one of my favorites. It's quick, easy and an all- ages crowd pleaser.

Cherry Tomato Spaghetti
Serves 4

1 pound regular or thick spaghetti
3 tablespoons extra-virgin olive oil
1 medium red onion, chopped
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1/2 cup white wine or chicken broth
2 pints cherry tomatoes
2/3 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
1 cup basil leaves
Freshly grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil, add salt, add the pasta and cook until al dente. Drain. Reserve 1 cup of pasta cooking water.

2. While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add the red onion, garlic and crushed red pepper and cook until softened, about 5 minutes. Stir in the wine and cook for 2 minutes, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, about 8 to 10 minutes.

3. Stir in the reserved pasta water and the cooked pasta. Toss to coat. Turn off heat, add the basil and cheese and serve.