Ingredients:

  • 1 lb (454g) Spaghetti, Linguine, or Bucatini
  • 2 tbsp (30g) Kosher salt
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 2 pints (approx. 600g) Fresh Cherry Tomatoes
  • 4 cloves Garlic, thinly sliced
  • 1 medium Shallot, finely minced
  • 1/2 tsp (2g) Red pepper flakes
  • 1 cup (30g) Fresh Basil leaves, hand-torn
  • 1/2 cup (50g) Freshly grated Parmesan or Pecorino Romano cheese
  • 2 tbsp (28g) Unsalted butter
  • To taste Freshly cracked black pepper
  • To taste Sea salt

Instructions:

  1. Bring a large pot of water to a rolling boil. Add the kosher salt. Cook the pasta for 2 minutes less than the package directions to achieve an al dente texture.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and minced shallots. Sauté for about 2 minutes until translucent and fragrant, being careful not to brown the garlic.
  3. Increase the heat to medium-high and add the whole cherry tomatoes. Cook for 6–8 minutes, stirring occasionally, until the skins blister and pop, creating a rustic sauce base.
  4. Reserve 1 cup of starchy pasta water, then drain the pasta. Add the undercooked pasta directly into the skillet with the tomatoes.
  5. Pour in 1/2 cup of the reserved pasta water and the butter. Toss vigorously over heat until the liquids emulsify into a glossy sauce that coats the noodles.
  6. Remove from heat. Fold in the hand-torn basil and grated cheese until the basil is slightly wilted.
  7. Garnish with extra black pepper and a drizzle of olive oil before serving.