Of course! Sauté a pint or so of cherry tomatoes in olive oil until they begin to burst, mash them a bit, and then I like to use a hand blender for a smoother consistency but if you don’t mind the skins it’s not necessary - if you blend it it makes a nice emulsification with the oil. Return to the pan and add some wine if you like. Boil the pasta in salted water and then add to the sauce off the heat. Throw in a big handful of nice a parm or pecorino or a mix to melt with the residual heat of the pasta, and I like to add a spoon full of some mascarpone but butter would work too, toss until it’s all melted and add some of the pasta water until the consistency is slightly loose cause it will tighten up as it cools. I don’t salt the tomatoes while they sauté because there’s enough in the cheese and the water but if you like salt go for it.

It did! I’ll be honest I don’t know my wines well, but I follow the advice of finding a bottle with the most specific region on the label at less than 20 bucks and it’s done me well so far. Very much enjoyed the pairing in this case.