- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 sprigs basil
- 1 sprig thyme
- 1 tarragon sprig
- 1 whole star anise pod
- 1 whole clove
- 4 cups Sun Gold or cherry tomatoes, halved
- 2 teaspoons Sherry or red wine vinegar
- Kosher salt and freshly ground pepper to taste
- 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 garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 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 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.