Pasta alla Crudaiola

Cut half an onion and soak it in cold water to remove the raw pungent taste.

Finely mince one clove of garlic.

Remove the stems from 500g of cherry tomatoes, rinse them, and cut them into quarters.

Remove the seeds from one chili pepper, slice it in half, remove the white pith, and chop it finely.

Prepare a generous amount of basil, pick the leaves, and set aside the very small leaves for garnish.

Gather the remaining basil leaves, wrap the small leaves with larger ones, roll them up, and slice them into thin ribbons.

Finely chop the chives and mix them in.

Season the ingredients generously with salt.

Add pepper to taste.

Add half a tablespoon of honey for a touch of sweetness.

Add five tablespoons of vinegar.

Add ten tablespoons of olive oil, which is twice the amount of vinegar.

Add the drained onions and mix well to complete the sauce.

Finally, adjust the salt seasoning if needed.

Boil the spaghetti according to the cooking time on the package.

Do not rinse the drained spaghetti; add a little olive oil and salt to keep it from sticking.

Let the steam escape for 1-2 minutes, then add the prepared sauce and mix well.

Continue mixing for another 1-2 minutes so the pasta absorbs the sauce quickly as it cools.

Plate the finished pasta beautifully.

Finish by grating cheese over it, or mixing in mozzarella or feta, topping with burrata, and garnishing with basil leaves.