- 3 cups cherry or grape tomatoes
- 4 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 3 anchovy filets
- 1 tablespoon capers, rinsed
- ½ cup white wine
- 2 tablespoons balsamic vinegar
- ¼ teaspoon red chili flakes
- ½ cup pasta water
- ½ cup grated Parmesan
- ½ cup fresh basil
- 1 pound pasta, cooked and drained (reserving ½ cup of pasta water)
Drizzle the olive oil into a large 12” skillet and heat it over medium heat. Add the onions and garlic, seasoning with salt and pepper. Cook, stirring occasionally, until the onions are almost translucent. Mix in the anchovies, cooking until they melt into the onion mixture, about 2 minutes. Pour in the tomatoes, capers and red chili flakes and turn the heat to medium-high. Pour in the wine and bring it to a boil. Let the wine reduce for about 3 minutes. Add in the balsamic vinegar, cooking until the tomatoes start to burst open, about 3 more minutes. Season the sauce with salt and pepper to taste. Stir the pasta into the sauce, adding the pasta water to help everything coat the pasta. Turn down the heat and stir in the basil and half of the cheese. Top with more basil and the leftover Parmesan.
Sauce without the pasta water and pasta is also delicious served over crusty, warm bread or sliced fresh mozzarella.