Blistered Tomato Spaghetti

Sweet heirloom cherry tomatoes and silky San Marzanos create a simple sauce bursting with flavour.

Serves: 4



2 tsp Pusateri’s Delicato Extra Virgin Olive Oil
1 small Vidalia onion, thinly sliced
2 cloves garlic, minced
12 heirloom cherry tomatoes, halved
Large pinch kosher salt
¼ cup white wine
½ cup
Martelli San Marzano Tomatoes
1 pkg Garofalo Spaghettini
10 leaves fresh basil, torn
Drizzle Pusateri’s Delicato Extra Virgin Olive Oil




1. Heat 2 tsp olive oil in a large skillet over medium heat. Add onions and sauté for approximately 12-15 minutes until they begin to caramelize
2. Add garlic, cherry tomatoes, and kosher salt. Continue to sauté for 2 minutes. Do not brown the garlic.
3. Deglaze the pan with the wine, scraping up any browned bits that are on the bottom of the pan.
4. Add the  Martelli tomatoes, reduce heat to low and simmer for 20-25 minutes, stirring occasionally.
5. While sauce is simmering, set a large pot of salted water over high heat and cook the pasta “al dente” according to package directions.
6. Strain pasta, reserving approximately 1/4 cup of the cooking water. Add strained pasta and reserved cooking water to the sauce and stir well to combine.
7. Place pasta in a large serving bowl, top with the torn basil and drizzle with olive oil.


Kick this dish up a notch or two with some pitted and halved black olives.
Or… take it to the extreme by adding sliced marinated artichoke hearts to the sauce during the last 5 minutes of cooking.