2 teaspoons olive oil
1 small shallot, thinly sliced
10 cherry tomatoes, halved
¼ teaspoon salt
Red pepper flakes
1 garlic clove, minced
2 oz pasta (I like spaghetti or linguine for this, but use whatever
you like!)
1 ½ cups water
2 tablespoons grated parmesan + more for topping
Basil (as much as you want)
1. Heat olive oil in a saute pan over medium heat. Once hot, add shallot
and saute for 4 to 5 minutes until softened and just starting to turn light
brown. Add garlic and saute for an additional 30 seconds.
2. Add tomatoes, salt and a pinch of red pepper flakes (if using) and
cook until tomatoes get soft and start to break down. Use the back of
your spoon to smash a few and release some liquid.
3. Add pasta (break in half to fit in pan if you need to) and 1 cup of
water. Make sure pasta is submerged, adding more water if you need to.
Bring to a boil and then cook for 10 to 15 minutes, stirring constantly to
ensure pasta does not stick to the bottom of the pan. Keep tasting to
ensure pasta is cooking correctly, adding more water as needed. Turn off
heat when it's to your liking and stir in parmesan.
4. Serve with torn basil and additional parmesan, if desired.