TOMATO BURST PASTA

• 1 package of cherry tomatoes, flavor or sugar bombs preferably  

• 3 tablespoons of olive oil 

• 1/2 heavy whipping cream

• 1 tablespoon of Calabrian chili peppers

• 1/2 teaspoon of oregano 

• 1/2 of yellow onion, minced

• 3 grated cloves of garlic 

• 1 tablespoon of balsamic vinegar

• Salt & pepper to taste

• 1 lb of fresh linguine noodles

• 1 pot heavily salted water
  
  Mince onion and grate garlic with microplane. Add onions to sauté in heated pan with olive oil. Once onion become translucent, add garlic and cook together for 2 minutes. Add tomatoes to pan with balsamic, oregano, Calabrian chilies, and salt/pepper. Simmer together for 15 minutes- 20 minutes. Add heavy cream and stir in until combined. In a separate pot, bring heavily salted water to boil and add linguine. Cook for 3-4 minutes and transfer pasta over to sauce pan with tongs. Add 1/4 cup of pasta water to sauce to thicken. Serve immediately.