Fresh Tomato Sauce

• 4 tablespoons extra virgin olive oil
• 1 medium onion, very thinly sliced
• 5-7 fresh plum tomatoes, roughly chopped
• 4 cloves garlic, smashed to a paste
• two handfuls cherry tomatoes, assorted colors is prettiest
• 1 teaspoon crushed red pepper flakes
• 1 pound bucatini
• fresh basil, to taste

1. Heat the olive oil in a large saucepan over medium heat. Add the onions and reduce heat to low, cooking slowly until they are very soft, 6-7 minutes.
2. Add the plum tomatoes and toss to combine. Season well with salt and pepper. Simmer for a minute or two, then smash the mixture into a coarse sauce using a potato masher.
3. Add the garlic and the cherry tomatoes and toss to coat. Simmer until the cherry tomatoes start to split, 3-4 minutes more. Season with red pepper flakes. Turn off the heat.
4. Boil the bucatini until al dente lift from the pasta water with tongs into the tomato sauce...it's ok if it drips some, that gets some of the pasta water in the sauce. Toss well to combine.
5. Serve in big bowls topped with a whole mess of ricotta and basil.

extra virgin olive oil, onion, tomatoes, garlic, tomatoes, red pepper, bucatini, fresh basil

Taken from food52.com/recipes/23229-fresh-tomato-sauce (may not work)