4 ounces bucatini (2 servings)
1/2 cup cherry or plum tomatoes, halved or roughly chopped
4 tablespoons butter
2 tablespoons dry white wine
2 large fresh basil leaves, chopped
Optional: chopped fresh garlic
Cook pasta according to package instructions. In a medium pan, heat tomatoes on medium-low, five minutes; if using garlic, add that as well. Add butter to pan (for healthier fat, change the recipe to half butter, half olive oil) and let it melt, then add wine. Season with salt and pepper and let simmer for 10 minutes. Add basil, then toss bucatini in sauce and serve.