This is by far the simplest, yet most delicious, pasta dish I make. I call it “Sweetheart Pasta” because it became our favorite date weekend, make-at-home treat while Jack and I were dating in 1999. It seems so simple now, but back then, we enjoyed making this, while sharing a bottle of Jordan Cabernet Sauvignon, and cutting up tomatoes, onions and garlic together. We always added a loaf of fresh Italian bread from Gallucci’s Italian Market in Cleveland. Now it’s fresh bread from Mazzaro’s Italian Market.
In season, substitute 6 to 8 peeled, seeded and diced golden tomatoes for the canned, diced tomatoes. Always use fresh basil, but if it’s absolutely not available, select a mixture of parsley, thyme and rosemary.