Heat skillet and add olive oil. When the oil is hot, add in the onions. Cook over medium heat for 3-5 minutes until translucent. Stir in the garlic and let cook another minute or so. Pour in the wine, stir, and let it reduce. Keep the heat at medium-high so it bubbles furiously.

Once the wine has reduced almost all of the way, pour in the tomatoes and juice. Chop them a bit with a flat-edged spoon or use kitchen shears to chop them while still in the can. Stir and let this mixture simmer hard until the juices have reduced by at least half.

Meanwhile, cook 1/2 pound pasta in salted water until almost tender. When the sauce has been reduced, carefully scoop the pasta into the pan. Stir it and continue to cook on medium-high until the sauce has been absorbed and the pasta is cooked. Add additional pasta water if necessary. Stir in the pesto or additional fresh herbs and taste for seasoning. Garnish with cheese and a drizzle of olive oil if desired.