Authentic Italian Simple Fresh Sauce from cherry tomaotes 

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Ingredients for a pasta sauce for 2-4 people:

1lb cherry tomatoes, 4/5 tablespoonsextra virgin olive oil, pepperoncino to taste, salt. (parmigiano optional)...either half a small onion, or a few cloves of garlic.

How to!

You wash your cherry tomatoes and dry them very well. You don't want excess water at all.

Cut them in half, squeeze excess tomato juice out of them.

If you are making spaghetti finely chop up your garlic.

If you are making fettuccine, finely chop up your onion (red one is the best)

Put a shallow pan on the cooker, pour several tablespoons of virgin olive oil in and heat it up.

Toss in either your onion or your garlic with some chilli pepper (if you like it spicy). Cook it a minute, but don't brown the onion or the garlic!

Add the halved cherry tomatoes and salt to taste and cook quite quickly till the peels come off, turning quite a lot. It takes no more than about 5 minutes-8 minutes. Small holes bubble in the sauce. It's done then, not before.

It all has to be made quickly - to keep the very fresh tomato taste, (which is why you drained the tomatoes at the start). If the tomatoes are too liquidy, then they need to cook for longer and if you cook for longer, then you will lose the fresh taste. Add a few leaves of fresh basil if you have it. (Nice to have a pot growing through the winter, just for this!)

Pass through a sieve (if the peel bothers you).

Drain your pasta, (please don't overcook it), quickly toss it into your beautifulserving bowl and deftly, quickly pour your tomato sauce over it and mix well.