Cherry Tomato & Basil Shellbows
Directions
- 1Mince 4-6 garlic cloves using a mortar and pestle.
- 2Halve 1 1/2 cups of cherry tomatoes.
- 3In a frying pan, saute the minced garlic in 4 tablespoons of olive oil or unsalted butter until fragrant.
- 4Add the halved cherry tomatoes to the pan and cook until softened.
- 5Pour in 1/4 cup of white wine and let it simmer until slightly reduced.
- 6Season with 1 teaspoon of chili flakes, 2 teaspoons of black pepper, and kosher salt to taste.
- 7Stir in 1 tablespoon of tomato paste.
- 8Add 1 cup of heavy cream to the sauce and mix well.
- 9Grate 0.75 cup of Parmesan cheese (reserve some for serving) and add it to the sauce.
- 10Chop 2 tablespoons of fresh basil and add it to the sauce.
- 11Add 1 teaspoon of fresh oregano if desired.
- 12Cook 0.5 pound of pasta according to package directions.
- 13Add the cooked pasta to the sauce and toss to combine. Add a little bit of pasta cooking water if needed.
- 14Serve the pasta on a plate. Top with mozzarella balls, grated Parmesan cheese, fresh parsley, and a drizzle of basil oil (if available).
Ingredients
- 0.5 pound pasta
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 1 tablespoon tomato paste
- 4 garlic cloves
- 0.25 cup white wine
- 1 teaspoon chili flakes
- 2 teaspoons black pepper
- 1 to taste Kosher salt
- 4 tablespoons olive oil or unsalted butter
- 1.5 cups cherry tomatoes
- 2 tablespoons fresh basil
- 1 teaspoon fresh oregano
- 10 mozzarella balls
Equipment
knifemortar and pestlefrying panwine bottle openergrater
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