Ingredients
Scale
- 1 pound linguine
- 2 pints cherry tomatoes
- 1/4 C diced shallots
- 3 garlic cloves chopped
- 1 tsp red pepper flakes ( optional)
- 1 tsp cracked black pepper
- 1 tsp salt
- 1/2 C olive oil
- 2 tbsp butter
- 10-12 fresh basil leaves
- parmesan cheese to taste
Instructions
- Heat a large sauté pan over medium heat and add olive oil, shallot, garlic, red pepper flakes, black pepper and tomatoes.
- Cook pasta according to package directions. When done reserve 1/2 C pasta water.
- While pasta is cooking, use a fork and as tomatoes start to soften, slowly smash them being careful not to get “squirted” by the tomatoes.
- Continue to cook until pasta is done. Add the drained pasta to the sauté pan and reduce heat to medium low, stirring occasionally for 4-5 minutes.
- Add butter and turn heat off. Tear the basil leaves and add to pasta.
- Dish out and top with fresh Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: pasta
Nutrition
- Serving Size: 6 oz
- Calories: 691
- Sugar: 7.1 g
- Sodium: 618.4 mg
- Fat: 29.2 g
- Carbohydrates: 92 g
- Protein: 16.9 g
- Cholesterol: 16.2 mg