Ingredients
- 12 oz pasta of your choice
- 2 tablespoon olive oil
- 2 French shallots, finely sliced
- 2 cloves garlic, finely chopped
- ¼ cup red wine
- ¼ teaspoon hot pepper flakes
- 3 ½ cups cherry tomatoes, chopped
- ½ cup fresh basil leaves, lightly packed and chopped
- grated parmesan, optional
- salt and black pepper from the mill
Instructions
- In a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until al dente.
- Drain the pasta—reserving ½ cup of the cooking water—and return to the saucepan.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat.
- Add the shallots and cook, stirring, for 3 minutes or until golden brown.
- Add the garlic and continue cooking for 1 minute.
- Add the wine and hot pepper flakes and cook, scraping the bottom of the skillet, until the wine has evaporated.
- Add the tomatoes and cook, stirring, for 1 to 2 minutes or until the skin begins to crease.
- In the saucepan, add the tomato mixture, reserved cooking water, and basil to the pasta and mix well to coat the pasta.
- Salt and pepper. Serve with Parmesan, if desired.
Nutrition (estimated per serving)
Calories: 426kcalCarbohydrates: 72gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 24mgPotassium: 552mgFiber: 4gSugar: 7gVitamin A: 834IUVitamin C: 32mgCalcium: 47mgIron: 2mg
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