Tomato Basil Pasta
Ingredients:
1/2 box cascatelli pasta, or any other pasta really :)
1 lb ripe cherry tomatoes, cut in half lengthwise
1/4 cup fresh basil, roughly chopped
1 medium shallot, minced
2 garlic cloves, minced
1 tbsp, allepo pepper
6 tbsp olive oil
1 tbsp soy sauce
½ cup micro grated parmesan
Salt and pepper to taste
Steps:
Fill a 3 qt sauce pan halfway with water and bring to a boil over high heat
Warm a 3 qt pan over medium-high heat and a tablespoon of olive oil. Add shallots and cook for about 1 minute. Add garlic and cook for another minute. Add tomatoes to the pan along with a sprinkle of salt for about 5 minutes, stirring occasionally.
Once water is boiling, stir in 2ish tbsp of salt, give it a minute and add in pasta (½ box serves 2-3 while a full serves 4-5). Boil pasta for about 13ish minutes, or until slightly under ‘al dente’.
Continue breaking down the tomatoes as your pasta cooks. Stir in another 2 tbsp of olive oil along with soy sauce, black pepper and allepo pepper.
Once pasta is ready, add it to the pan along with 2 cups of pasta water. Raise the pan’s temperature and stir vigorously for about 2 minutes, adding more pasta water if needed for consistency. Cut the heat and stir in parmesan and the last 2 tbsp of olive oil. Season to taste with salt and pepper
Serve in a bowl and garnish fresh basil leaves.
#vegetarian