Step 1

Set a big pot of salted pasta water to boil on high to cook pasta. Cook pasta according to directions on the package.

Step 2

Make the Fresh Tomato sauce. In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 3-4 minutes, until tender. Turn heat to medium. Add the rough chopped garlic. Saute a few minutes until garlic is fragrant and golden. Add the chopped tomatoes and all their juices and seeds. Turn heat up to medium-high.

Step 3

Add vermouth or wine, cook this off then bring to a simmer and simmer 5 minutes until tomatoes begin to break down and wine cooks off a bit.

Step 4

Stir in salt and pepper.

Step 5

Turn heat to low, simmer on low, covered, until pasta is cooked is ready to add.

Step 6

When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Stir in the basil leaves.

Step 7

Divide among bowls and top with fresh grated Pecorino cheese and top with fresh basil ribbons.