Spaghetti with Cherry Tomatoes and Red Tropea Onion

Method

1. Prepare the onion: remove the ends and outer skin, cut in half, then slice diagonally into strips.
2. In a pan, heat a drizzle of extra virgin olive oil over low heat. Add the capers, anchovy fillets, and chili pepper. Cook until the anchovies dissolve.
3. Add the sliced onion. Increase the heat briefly, then reduce to low. Add a pinch of salt and let the onion stew until soft and translucent.
4. Add the cherry tomatoes (cut into quarters). Raise the heat, add a pinch of salt. Add a ladle of pasta cooking water, cover the pan, and simmer on low heat.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 1 minute less than package instructions.
6. Transfer the spaghetti directly into the pan with the sauce. If the sauce seems dry, add a bit more pasta water. Finish cooking the pasta in the sauce, stirring gently.
7. Turn off the heat. Add the grated pecorino Romano cheese and toss vigorously until the cheese melts and creates a creamy emulsion.
8. Add fresh basil leaves and a grind of black pepper. Serve immediately.