Lazy cherry tomato pasta.

I'm a big fan of pasta. I'm also a big fan of easy, which meant that until recently, I'd rather buy a jar of already-made pasta sauce than even think about attempting to make my own. It's just so much easier. But that was before I found this gem of a recipe.

It's simple and tasty. What more could you want? 

Lazy cherry tomato pasta

Ingredients:

pasta (I'm a fan of whole wheat spaghetti)
2 tbsps (ish) butter
2 cloves garlic, minced
1/2 onion, diced

1/2 cup (ish) sliced mushrooms

1 quart cherry tomatoes
basil, salt and pepper to taste

white wine

Directions:

The first thing you'll notice is that I put "ish" a lot when it comes to ingredients. That's because I tend to make things up as I go. The best part about cooking (as opposed to baking) is that you can get away with not using exact measurements. Just keep adding a little at a time until it tastes good.

That being said, here's what you do!

First, melt some butter in a medium-sized sauce pan. Add garlic, onion and mushrooms, and cook over medium heat. 

Once the onions are translucent, add the cherry tomatoes. Just toss them in...unless they're on the vine, in which case you should probably remove the stems. Just sayin.

Right about now, your kitchen will be smelling awesome. Give everything a good stir, and leave it on medium heat until the tomatoes begin to burst. I recommend checking them every so often and giving them a good stir, just so the onions won't stick to the pan, but no need to be overly attentive.

Now's a good time to start boiling the water for your pasta.

Once the tomatoes are tender (after about 10 minutes), you can mash them up a bit with a fork. Turn the heat down to medium-low for another few minutes till it cooks together into a fairly thick paste.

Add salt, pepper and basil to taste. Then pour in some white wine (a couple of tablespoons to 1/4 cup, a little at a time). This will give your sauce some flavor. Let it reduce down on low heat. By now, you should probably have added your pasta to that boiling water...

Keep the sauce on a low heat until the pasta is ready. If it gets too thick, you can add a little water from your pasta to thin it out...but don't add too much too quickly! We want to keep it fairly thick. This sauce isn't supposed to be the drippy, pourable kind.

Drain your pasta and add it to the sauce. Toss to coat, and serve! Add some Parmesan if you want to take it to the next level. Which you totally do. (Trust me.)

And that's it! Easy enough, right?