Pasta with Chianti and Tomatoes

• 11 whole Small Roma Tomatoes
• 1 Tablespoon Olive Oil
• 1 dash Salt
• 1 clove Garlic
• 1/2 cups Chianti
• 1/4 cups Basil Leaves, Roughly Chopped
• 4- 1/2 ounces, weight Tagliatelle Pasta
• 2 dashes Grated Pecorino Cheese

1. Using a paring knife cut the tomatoes lengthwise all the way around.
2. Pull the tomato halves apart.
3. Squeeze each half of the tomato into a saute pan to get out all the juices.
4. Cut the skins into 1/4-inch strips and toss them into the saucepan as well.
5. Add the olive oil and salt and cook the tomatoes over high heat for about 15 minutes.
6. Mince the garlic and add it as well.
7. By this time the tomatoes should be soft and their juices should be bubbling.
8. Add the Chianti and cook for an additional 5 minutes or so, just until most of the liquid has evaporated.
9. Take the sauce off the heat and add the basil.
10. Cook the pasta in a pot of boiling, salted water according to package instructions for al dente.
11. Depending on whether or not you have fresh pasta, this could take anywhere from 2 to 8 minutes.
12. Once the pasta is done, use a pasta fork to remove it from the pasta water and transfer it to the sauce in the saute pan.
13. Toss the pasta with the tomatoes and serve with the Pecorino.
14. Enjoy!

tomatoes, olive oil, salt, clove garlic, chianti, basil, pecorino cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-with-chianti-and-tomatoes/ (may not work)