One recipe, la Mousse au Chocolat, looked like this at one point--
Then I heated up the stainless steel pan (I do not know what I would do without this pan) and added olive oil and grape tomatoes--
I let them cook for 10 minutes and then added--
onions, salt, pepper and a pinch of salt and let that cook for about 5 minutes before adding--
1-2 Tbsp. extra-virgin olive oil
1 pint cherry or grape tomatoes
Salt and freshly-ground black pepper, to taste
Pinch of sugar (as needed)
1 small onion, thinly sliced
2 garlic cloves, smashed and chopped
Hot red pepper flakes, to taste
4-5 anchovy filets
Handful of black olives or 1 tsp. black olive tapenade
1/2 lb. penne
Garnish: Parmigiano-Reggiano or Pecorino Romano
Heat olive oil in a large skillet on medium high to high heat. Add tomatoes and cook, tossing often, about 10 minutes. Cover and let cook about 3 minutes. Uncover, season with salt and pepper and a pinch of sugar. Add onion, toss, and cook for 3-5 minutes. Add garlic, red pepper flakes, anchovies, and olives. Lower heat.
Cook penne in salted boiling water just until al dente. Drain, reserving about 1/4 c. pasta water. Add pasta to skillet and toss. Heat about 1 minute, adding some of reserved pasta water if too dry. Toss to combine.
Divide pasta into 2 warmed bowls. Serve immediately. Add another crack of pepper and garnish with cheese, if desired.
Bon appétit, Mme Sunée! I hope you've found the home and the happiness you were searching for.