Spaghetti in a Fresh Spicy Tomato-Basil Sauce
This is on my death row list as a last meal, but only if I make it myself.
Spaghetti in a Fresh Spicy Tomato Basil Sauce
(serves 4 generously)
1 lb. Spaghetti
4 shallots, minced
4 garlic cloves, pressed
2 lbs. quartered campari or halved baby heirloom tomatoes (Trader Joe's and Whole Foods both stock decent variations)
Good quality Olive Oil
2 tbsp chopped basil + more for garnish
1 tsp crushed red pepper flakes (more to taste)
1/2 cup dry white wine
Kosher Salt & Freshly Cracked Black Pepper
Freshly grated pecorino romano
1. Bring large pot of salted water to a boil, cook spaghetti until al dente about 8-9 minutes. Drain and set aside.
2. Meanwhile, heat about 2 tbsp olive oil in a skillet over medium heat. Cook shallots and garlic until fragrant and slightly translucent. Add red pepper flakes crank the heat to high.
3. Add the wine and deglaze the bottom of the pan, scraping up any bits of garlic and shallot that remain. Reduce slightly, about 5-8 minutes.
4. Add tomatoes and cook uncovered about 10-15 minutes until thick and reduced. The tomatoes will start to burst and release all of their juices.
5. Stir in 2 tbsp chopped basil. Season with salt and pepper to taste. Toss hot sauce with cooked spaghetti, divide into bowls and serve with cheese and extra basil. Alternatively you can serve this family style. This is great as leftovers.