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:

1. Fill a 3 qt sauce pan halfway with water and bring to a boil over high heat

2. 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.

3. 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’.

4. 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.

5. 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

6. Serve in a bowl and garnish fresh basil leaves.

#vegetarian