I’ve been making versions of this for years. If it’s in the winter or fall when the tomatoes are mealy, I’ll use a can of diced tomatoes. When cherry tomatoes are this ripe and sweet, this is the perfect, quick summer meal.

This is bit lighter than your typical puttanesca, less tomato-y and more wine forward. You can double up on the add ins for more going on or add some grilled shrimp skewers over the top to fill it out. If you have littles, the alcohol will cook off or maybe they’ll be more fun (I KID!). I like to use a wine I’ll drink with the pasta. A good sauv blanc is great.

To stretch, I like to serve this with grilled shrimp and a big salad.