Vegetarian Spaghetti

Makes 4 servings

Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs basil
1 sprig thyme
1/2 sprig tarragon
1 whole star anise pod
1 whole clove
4 cups cherry tomatoes, halved
2 teaspoons Sherry or red wine vinegar
1/2 tablespoon Kosher salt and freshly ground pepper
12 ounces spaghetti
mushrooms, onions, bell peppers (optional)

Directions:
1.  Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6–8 minutes. Add mushrooms, onions, bell peppers, 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.

2.  Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until desired firmness is reached. Drain, reserving 1 cup pasta cooking liquid.

3.  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.