Cook the pasta according to the box instructions, saving 1/3 cup of the cooking water. Drain and set aside.
In the meantime put the oil, shallot and garlic in a dutch oven.
Place the dutch oven over medium-high heat and cook just until the sides of the garlic begin to brown and you can smell the aroma.
Immediately, but carefully, add the tomatoes to the hot pan. Blister the tomatoes in the pan for about a minute.
De-glaze the pan with white wine and turn the heat to medium-low. Cook until most of the wine has evaporated.
Add the salt & pepper and turn the heat to low. Stir in 1 slice of butter at a time, stir constantly creating and emulsion.
Turn off the heat and add the pasta, cheese, and basil. Toss together and add some of the reserved pasta water if the pasta sticks together. Taste and season with additional salt & pepper if needed.
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