Ingredients

• Kosher salt
• 2 tablespoons olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• Freshly ground black pepper
• 1 pound yellow cherry tomatoes, half of them sliced in half
• Pinch red pepper flakes
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 pound lumaconi pasta
• 1/2 cup frozen organic peas
• Parmesan
• 2 tablespoons chopped fresh basil
• Wine suggestion for this recipe: Pinot Grigio

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Instructions

1. Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet until hot. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper. Add the tomatoes and red pepper flakes and cook until they burst and cook down, about 5 minutes. Stir in the white wine and cook for 5 minutes.
2. Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Drain it about 1 minute less than what is indicated on the box, reserving the pasta water.
3. Add the pasta to the tomatoes in the skillet. Toss well. Add a ladleful of the pasta water to loosen it up a bit. Stir in the peas to warm and toss for about a minute more. Stir in the cheese and basil.