A light and refreshing summer version of spaghetti, mostly straight from the garden.
1 pound spaghetti
2 large onions, coarsely chopped
4 large tomatoes, medium dice
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup dry white wine
1/2 cup fresh basil, coarsely chopped
Cook spaghetti noodles in salted water until al dente.
In a large skillet, heat 2 tablespoons EACH butter and olive oil. Saute onions over medium heat until lightly golden. Add tomatoes, red pepper, sugar, salt and wine. Cook down slightly, about ten minutes. Stir in basil.
Drain spaghetti and add to skillet, Toss well. Top each serving with freshly grated Parmesan cheese. Serves 6.