Spaghetti With Sun Gold Tomato Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 sprigs basil
• 1 sprig thyme
• 1/2 sprig tarragon
• 1 whole star anise pod
• 1 whole clove
• 4 cups Sun Gold or cherry tomatoes, halved
• 2 teaspoons Sherry or red wine vinegar
• Kosher salt, freshly ground pepper
• 12 ounces spaghetti

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
2. Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
3. Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
4. DO AHEAD:

olive oil, onion, garlic, basil, thyme, tarragon, clove, sun gold, sherry, kosher salt, spaghetti

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-sun-gold-tomato-sauce-51179190 (may not work)