Fettuccine with Cherry Tomato Butter Sauce

Every summer my garden provides and over-abundance of cherry tomatoes.  This recipe is the perfect way to use some of them up.  It's fresh and yummy!

1 lb fettuccine -- linguine or spaghetti can be substituted

1/2 cup butter

1 medium onion, finely diced

4 cups cherry tomatoes, halved

Salt and pepper to taste

1/4 cup minced parsley

1/4 cup fresh oregano leaves, sliced

2 cups reserved pasta water -- probably won't use all of it

In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes).  Add the tomatoes and oregano and season with a tsp of kosher salt.

Cook the sauce over medium heat for 30 - 35 minutes, stirring frequently or until cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.  

Bring a large pot of salted water to a boil.  When the sauce is almost to your liking, begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking, add 1 cup of pasta water to the sauce and stir to combine.  Continue to cook the sauce over medium heat.  

Add the pasta to the sauce and toss to coat.  Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper.  Add the parsley, toss once more and then plate.  If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.  

Serve with grated Parmesan cheese.  Enjoy!