Bring a large pot of water to a rolling boil. While that’s coming to temp, prepare ingredients for the sauce. Slice tomatoes in half, mince garlic (or buy jarred, already minced, to save time) and chop the onion.

Warm a few turns of olive oil in a heavy bottomed pan and add garlic and onion. Once that’s fragrant and has become translucent, add the tomatoes. Simmer until flavors come together and add torn basil (don’t break it down too much, we’ll remove it later). Continue to let the mixture cook until the tomatoes are soft and are coming apart from their skins. Remove the basil at this point; deglaze the pan with the red wine and season with salt and pepper to taste.

Salt pasta water generously and cook pasta until el dente, around 10 minutes. Once it’s done, reserve some of the pasta water (a coffee mug comes in handy here) and then strain off the balance of the water. Add a drizzle of olive oil to keep the pasta from sticking to each other.

Finally, add the pasta to the tomato mixture with some of the reserved pasta water. Garnish with some fresh basil and a little flaky sea salt to finish.