P.S. - Sorry, Italy; basil isn't native to Italy, either - it comes from South Asia!
Spaghetti with Sun Gold Tomatoes
minimally adapted from Bon Appétit, August 2013
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 sprigs basil (12 basil leaves)
1 sprig thyme
1 sprig tarragon
2 whole star anise pods
2 whole cloves
4 cups Sun Gold tomatoes, halved *
2 teaspoons Sherry vinegar
Kosher salt, freshly ground pepper
12 ounces spaghetti
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 3 minutes. Add tomatoes and vinegar.
Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
Meanwhile, cook spaghetti in a large pot of boiling, well-salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
Makes 4 servings.
* If you cannot find Sun Gold tomatoes, use red grape or cherry tomatoes.