Ingredients
Scale
- 8 oz short or long cut pasta
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- ½ cup parmigiano reggiano, finely grated
- ½ cup reserved pasta water, as needed
Instructions
- Bring a large pot of water to a boil. Generously salt the water and cook 8 ounces of pasta until al dente according to the package directions. Reserve ½ cup of the pasta water before draining.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely diced shallot and cook for 2-3 minutes, until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 2 pints of whole cherry tomatoes, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and a ¼ teaspoon of red pepper flakes. Cover the skillet and cook for 10 minutes, until the tomatoes begin to burst. Remove the lid and continue cooking for 20-25 minutes, stirring occasionally, until the tomatoes are very soft, jammy, and most have completely broken down.
- Pass the tomato mixture through a food mill set over a bowl or directly over a clean skillet, discarding the skins and seeds. Return the smooth tomato sauce to the skillet if needed.
- Stir 2 tablespoons of unsalted butter into the sauce until melted. Add the cooked pasta, ½ cup finely grated parmigiano reggiano, and ¼ cup of the reserved pasta water. Toss until the pasta is evenly coated, adding more reserved pasta water as needed until the sauce is silky and glossy.
- Serve immediately with additional grated cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian