Typically, I use three types of tomatoes for this dish – 3 vine tomatoes, 3 big red local tomatoes and a package of grape or cherry tomatoes, sliced chunky or quartered.

Start with a big deep skillet, sautee butter until golden with a nutty flavor, add garlic to taste (I use one entire head), sprinkle with salt, pepper and 1/4 tbs cayenne pepper. Lightly brown, add all tomatoes. Mix well so garlic is evenly distributed. Add 1 cup of white wine (I prefer Chenin Blanc).

Place lid on and simmer for 35 min on medium heat. As soon as you turn off the burner, toss 1 cup of freshly chopped (or ripped) basil into the pan.

Pour over top of rigatoni, penne or rotini pasta (typically a coarse, rugged pasta that will hold the chunky sauce nicely). Top with grated romano cheese and serve with a slice of your favorite bread as this sauce is perfect for dunking!

Happy Eating!