2splashesdry white winelike chardonnay or sauvignon blanc
1poundpastalike perciatelli or buccatini
fine sea saltfor pasta water
fresh basil leavestorn for serving
1/2cupshaved parmesan cheesefor serving
Instructions
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.