Ingredients

The following ingredients have 5 Servings
  • 5 cups halved cherry tomatoes
  • 1/3 cup olive oil
  • 1 medium shallot (sliced)
  • 3 cloves garlic (sliced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 2 splashes dry white wine (like chardonnay or sauvignon blanc)
  • 1 pound pasta (like perciatelli or buccatini)
  • fine sea salt (for pasta water)
  • fresh basil leaves (torn for serving)
  • 1/2 cup shaved parmesan cheese (for serving)

Instruction

  • Fill a large pot of water and add in a palm-full of sea salt. Cover and heat on high until the water comes to a rolling boil. Then add in the pasta and cook as directed on the packaging.
  • In the meantime, heat the olive oil in a deep 10-inch skillet on medium/ medium-high heat. Once the oil is hot, add in the shallots and garlic, stir and cook for 2 to 3 minutes until soft and the edges are starting to turn golden.
  • Add in the tomato halves, salt, pepper and chili flakes. Stir, and cook for 5 minutes. Add in a splash or two of white wine and cook for another 2 to 3 minutes.
  • Once the pasta is cooked, use tongs to remove it from the water and directly into the pasta sauce. Toss, add in the fresh torn basil and serve.
  • I top mine with more black pepper, chili flakes, basil and parmesan.
  • *If making in advance; reserve 1 cup of pasta water. Place the pasta and sauce into a large skillet and reheat over medium to medium-low heat, adding a little of the pasta water until desired consistency and heat through.