Red Wine Drenched Cherry Tomato Linguine

• 1 pound yellow cherry tomatoes or 2 large tomatoes
• 1 onion (diced)
• 4 cloves garlic (minced)
• 3/4 cup dry red wine (like a cab.)
• 1/4 cup low-sodium chicken broth
• 1/4 cup freshly groud parmesan
• 1/2 teaspoon crush red pepper flakes
• olive oil
• salt and pepper

1. In a large saute pan with high sides, heat olive oil over medium heat. Add onion and cook for 5 minutes until soft. Add garlic, salt and pepper, and cook for another 3 minutes.
2. Add the cherry tomatoes to the pan and cook until they start to burst, 6-7 minutes. Once they start to release their juices, add the red wine and chicken broth, crushed red pepper flakes and salt and pepper. Bring to a simmer and let cook for 10 minutes, so the sauce thickens up. Smash up any tomatoes that aren't bursting.
3. While the sauce is simmering, boil salted water in a large pot. Add linguine and cook for 2 minutes less than the box says.
4. Add 1/2 cup pasta water to the sauce. Drain the rest of the pasta and add to the sauce. Cook until linguine is finished cooking. Stir in the Parmesan cheese and serve immediately!

tomatoes, onion, garlic, red wine, chicken broth, freshly groud parmesan, crush red pepper, olive oil, salt

Taken from food52.com/recipes/14765-red-wine-drenched-cherry-tomato-linguine (may not work)