Fettucine with summer tomato sauce

The sauce is so simple, it’s almost embarrassing writing the recipe. One small onion, thinly sliced; 2 T. extra-virgin olive oil; 1 pint heirloom tomatoes, thinly sliced; kosher salt and black pepper, to taste; a handful of lemon basil, torn or julienned and tossed in at the last minute. That’s it.

Cook until tomatoes begin to break down and the sauce thickens slightly. Drain pasta. Toss to coat and serve immediately. No cheese necessary.