Prep Time:
10 minutes |
Cook Time:
20 minutes |
Serves:
2-3 |
Ingredients
|
Creste di Gallo pasta box
Preparation
- In a medium saucepan, heat olive oil over medium high heat. Add cherry tomatoes and red onion and cook until beginning to burst and juices escape and onion begins to soften. Add sprig of basil, crushed hot chili, chili flakes, black pepper, and garlic. Bring to a rapid simmer and cook until fragrant and spices are infused into the oil and tomato juices begin to reduce by about half. About 3-4 minutes. Remove sprig of basil and discard
- Add white wine and continue to simmer until wine is reduced by half, about 2-4 minutes
- Meanwhile, bring 2 quarts of water to a boil with 1 tablespoon of kosher salt. Add pasta and cook until al dente, about 6-8 minutes. Drain pasta, reserving about 1 cup starchy pasta water, and add pasta directly to the sauce. Stir to combine.
- Reduce heat to low, Add butter and parmesan, and about ¼ cup starchy pasta water. Stir vigorously, adding more pasta water if needed to create a glossy sauce. Divide into bowls, top with more parmesan and torn basil leaves
