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Simple Pasta


  • 1 box spaghettti
  • 1 cup cherry tomatoes sliced
  • 1 Tablespoon extra virgin olive oil
  • 3 cloves garlic mined or sliced
  • 1 teaspoon dried oregano
  • 2 turns white wine
  • salt
  • pepper
  • 5-6 leaves basil
  • 1 Tablespoon capers


  • Begin boiling water with a healthy pinch of salt for pasta.
  • In the meantime, over medium high heat, add olive oil in a large pan. Add garlic and cook until edges just start to brown (don’t wait too long; else it will burn and your life will be ruined, ruined I say).
  • Add tomatoes, capers, oregano, salt, and pepper.
  • After tomatoes have cooked for a minute, add white wine (I added two turns of the pan).
  • Let it all come to a boil and then reduce heat to a simmer while your pasta cooks.
  • Once your pasta is al dente (save your pasta water!), add to the pan of sauce and incorporate.
  • Add more salt as needed. If it starts to get dry, add a ladle of pasta water, one scoop at a time until you achieve a creamy consistency. Sprinkle with torn bits of basil and serve.
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